Spring Field Guide 2024 - Issue 46

Herb Your Enthusiasm

Egg-cellent Brunch Ideas

The Dish on Fish Patio Picnic

Springtime Sweets

Tulip Tips

It’s a Spring Thing

Celebrate the season of sunshine and new beginnings with all things fresh, fun and flavorful! From verdant herbs and produce to farm-to-table meats and wines and everything in between, we’re seeing the world through leafy-hued lenses. The warmer weather is perfect for outdoor adventures and al fresco entertaining, so we’ve curated a host of handy sips and snacks to fuel your fun along with brunch recipes, tequila tipples, sweet treats and fresh florals perfect for a party. Spring it on!

THE

ISSUE 46 • SPRING 2024

WRITING & EDITING

Lydia Humburg

Calista Marouk

LEAD PHOTOGRAPHER, STYLIST & RETOUCHER

Victoria O’Brien

PHOTOGRAPHY

Willow Smith

Michael Sylvester

Eric Warren

FLORAL DESIGN

Susi DeStefani

CORPORATE CHEFS DE CUISINE

Casey Aaseth

Stazi Dulman

A Nugget Market Production

MMXXIV Nugget Market, Inc.

All rights reserved.

FOLLOW US!

PRODUCT & INFORMATION RESEARCH Corporate Directors & Buying Team

LEAD GRAPHIC DESIGNER

Michelle Leal

GRAPHIC DESIGN

Eric Warren

Willow Smith

DIRECTOR OF MARKETING

Rebecca Reichardt

MARKETING MANAGER

Marco Enriquez

SENIOR WEB DEVELOPER

Mark Eagleton

RECIPES

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

Not

◄ Susi DeStefani, Director of Floral Operations

AS OUR DAYS ARE BEGINNING to lengthen and the sun is shining brightly, spring is a time to embrace the outdoors and enjoy what Mother Earth has given us. It is an awakening of nature, and its song is heard with bees buzzing, birds singing and children out playing. It’s a glorious season to welcome new adventures, new flavors and trying new things!

I am taken back to my youth and remember the happiness I felt as I saw the first crocus start to bloom and knew spring was here. After the crocus, a parade of spring bulbs would make an appearance and tulips (one of my favorites) took

center stage. My mom would plan this canvas of color each fall, and I would help plant the many bulbs that she chose. After a snowy winter, seeing them spring forth from the barren earth inspired me to learn more and my journey into plant science began. Today, I am grateful I get to see beautiful flowers every day, many from local farmers right here in California! At Nugget Market, we strive to source as much CA-grown floral as possible to share with our guests, receiving products daily from farms in the south to the north of our state to ensure the best quality and freshness. Nugget Market is

also proud to partner with local family farms like Full Belly Farm and Neve Bros. Not only do they provide beautiful flowers, but they also reflect our commitment to the environment.

Every year, the tulip still brings me joy as I know spring is here and more striking blooms are on their way. If you didn’t get a chance to plant your own tulips and you need to bring some spring flower cheer into your home, check out our Floral Department. We have beautiful flowers all year round!

Susi DeStefani DIRECTOR OF FLORAL OPERATIONS

Herb Your Enthusiasm

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. Ready to turn up the enthusiasm? Read on for some Herb 101!

Basil

This verdant herb is fragrance-forward and fantastically versatile. Fresh with sweet notes, basil is a little savory and peppery with hints of mint and anise. Use raw or add at the end of cooking to preserve its strength of flavor.

Chives

In the same family as garlic and green onions, chives have a mild, grassy and onion-like taste great for using raw. Enjoy chopped and sprinkled over finished dishes as a garnish or added late in the cooking process to recipes.

Tarragon

Known for its warm, sweet, licoricey and slightly peppery flavor, tarragon is very aromatic and pairs well with acidic or creamy flavors. Use it in dressings or marinades, or with chicken or seafood—a little goes a long way!

Thyme

Sweet yet savory, woody yet peppery, thyme blends well with other herbs and spices without being overpowering. It holds its flavor well when dried and is commonly used to season stocks, soups and roasts for added depth.

Cilantro

While some people have a gene that makes cilantro taste like soap, for others it’s bright, peppery, lemony, strong and slightly tart. It’s often in Mexican, Vietnamese and Indian cooking for condiments, stir-fries or garnishes.

Dill

With a warm, light flavor and aroma akin to caraway, dill can have hints of lemon or anise. It’s a common pickling spice and works well with sauces, salads, sandwiches or fish. If cooking, add near the end to preserve its flavor.

Italian (Flat-Leaf) Parsley

With a fresh, clean, robust flavor, peppery notes and hints of citrus and clove, this herb’s leaves can be used whole or chopped to bring out the best in other ingredients. It’s foundational in herb bundles for flavoring soups or sauces.

Curly Parsley

While flat-leaf parsley has robust flavor, curly parsley is milder and often used as a garnish for its aesthetically pleasing frill. It has a thicker bite that holds up well in sauces and marinades. Chopped up, it imparts a subtle flavor.

Rosemary

A member of the mint family, rosemary is peppery, slightly minty, balsamictasting and highly aromatic. It pairs well with fruits, cheese, proteins and other herbs, and its flavor doesn’t wane with heat, so you can add it early!

Oregano

Slightly peppery, herbaceous and earthy, this assertive and fragrant herb is classic in Italian cooking. Even when dried, it can easily overpower a dish, so use it wisely! Enjoy with tomatoes, eggs, chicken, fish and more.

Marjoram

A cousin of oregano, marjoram is much milder with a unique flavor that blends sweet, bitter and piney notes with a strong aroma but delicate taste. It’s highly versatile and supports other flavors well, adding depth to many dishes.

Mint

Well-known for its piquant cooling sensation, mint is minty but also sweet. It’s best used fresh and cut into ribbons (chiffonade) or muddled. Enjoy with everything from lamb and poultry to savory sauces, desserts and drinks!

Herb’s the Word

For an unabridged version of this herbal know-how, check out our blog!

Herbal Mocktails

Want to take your spring drinks over the top? Add enticing aromas and tantalizing taste to any drink with fresh herbs and seasonal produce!

► Scan for our simple formula for herbal mocktails.

Something & Nothing Premium Sodas

These premium sodas are something special, like nothing you’ve ever had. Made with only natural ingredients and carbonated water, these uniquely flavored, refreshing and elegant drinks are perfect for complementing herbal mocktails.

LEARN MORE

LEARN MORE

Drizzle & Dunk

Vinaigrette

Vinaigrette

Whip up your very own vinaigrette! A classic vinaigrette is 3 parts oil to 1 part vinegar, but you can adjust the ratio to taste. Try 2 parts oil to 1 part vinegar to brighten up the flavor, add a pinch of salt for extra dimension, and be sure to add in the oil slowly for the best emulsion.

BASIC VINAIGRETTE

• ¼ cup red wine, balsamic, sherry or apple cider vinegar

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard

• 1 tablespoon honey (if using apple cider vinegar)

• ¾ teaspoon kosher salt

• ½ teaspoon freshly cracked pepper

• ¾ cup extra virgin olive oil

In a pint-sized jar, combine the vinegar, garlic, mustard, honey (if applicable), salt and pepper. Close the lid and shake to dissolve the honey and salt. Add the olive oil and shake to blend. Adjust seasoning to taste.

Drizzling and dunking: two of our favorite activities (after eating, of course). Especially if those drizzles and dips are as fresh as spring itself and made by… YOU! Gather up some quality ingredients at any Nugget Market and get started on making your very own versions of these versatile staples!

Vinaigrette Ratio

◄

O Vinegars

These artisan vinegars are made right here in the Golden State with locally sourced wine and traditional fermentation methods. They offer crisp, complex and distinctly Californian flavor!

Bragg Apple

Cider Vinegar

Apple cider vinegar is a ubiquitous, essential household staple—but what image pops into your mind when you imagine it? Bragg’s iconic yellow and red label. This versatile vinegar is made with organically grown apples and is great for using in your own vinaigrette and dressings!

Vinaigrette

Honey Cider Vinaigrette

3 PARTS OIL

◄ 1 PART VINEGAR

Infused Oils

Pesto Presto!

Pesto doesn’t have to be basil, pine nuts and Parmesan! Try mixing things up with different greens, nuts or seeds, cheese and oil for a little extra flair.

BASIC PESTO

• 1–2 bunches greens, destemmed

• ¼ cup toasted nuts or seeds

• 2–3 cloves garlic

• ¼ cup grated cheese

• ¾–1 cup oil

• Kosher salt and pepper, to taste

Infusing olive oil at home is simpler than you think. Just add a little citrus zest and your choice of fresh or dried herbs like rosemary, thyme and tarragon (no raw garlic for health and safety!), then seal and store in a cool, dark place to let it infuse. The longer it infuses, the stronger the flavors will become.

Add greens, nuts or seeds, garlic and cheese to a food processor and blend until well incorporated. Slowly add oil until ingredients move freely in the bowl, scraping down the sides as necessary. When oil is incorporated, season with salt and pepper. Store covered in refrigerator until ready to serve.

Try flavor combinations like these, or get creative and make your own:

• Kale, cashews, aged Gouda and extra virgin olive oil

• Cilantro, pumpkin seeds, Cotija and avocado oil

• Arugula, hazelnuts, Pecorino Romano and hazelnut oil

Keep it classic with:

• Basil, pine nuts, Parmesan and extra virgin olive oil

Arugula Pesto

Spring Veggies

Artichokes

There are a few heralds of spring, like daffodils, leaf buds on trees and a certain groundhog (if he’s in the right mood). Just as iconic to the advent of this transitional season is its produce! Celebrate spring in all its beauty and bounty with veggies from our Produce Department!

Creamy and nutty, the stem, petals and heart of this bulbous beauty are all edible. They’re commonly steamed so the petals can be pulled off and dipped in sauce. The hearts are heavenly atop things like pizza or breaded and fried.

Asparagus

Spring Onions

Spring onions are sweeter and more mellow than regular onions, lending subtle flavor to your cooking. Peel the layers and sauté, split and grill or place whole bulbs in the bottom of a roasting pan when roasting chicken.

Pick asparagus that’s bright green and firm—size is not an indication of quality! It’s pleasantly buttery, nutty and earthy with a fibrous texture. Roast, blanch (shocking in ice water afterwards) or steam with a little lemon.

Green Garlic

The larger the bulb, the stronger the garlic flavor! Trim the root end, shave the bulb and use most of the green tops (unless tough or wilting). Sauté as garlic for a milder, sweeter, less pungent flavor, or add to soups or sauces.

▼

English Peas

Give peas a chance! These little green orbs are tender and sweet, lending bright color and flavor to a myriad of dishes. Add to everything from salads and rice to savory pies, or enjoy simply buttered as a side. More peas, please!

Fava Beans

Preparing these buttery, sweet and nutty beans can be labor intensive, but worth it! After they’re shelled, blanch the beans to help remove their tough skins, then sauté, boil, steam, roast or fry to your heart’s content.

Rhubarb

Very tart and tangy when raw, rhubarb needs to be cooked to coax out its sweetness, and still often needs to be mixed with sugar to balance that sour note. Try pickling, stewing into a syrup or baking with strawberries in a pie!

► Scan to explore our recipes for Spring Eating!

Enzo Oils

Picture idyllic, sunny, well-nurtured olive groves in our state’s Central San Joaquin Valley. That’s where this organic, awardwinning olive oil comes from! The entire production process takes place on the estate, locking in freshness and quality of taste. Enzo’s infused options, like Garlic and Meyer Lemon, are especially great for your culinary creations.

Fresh to Market Extra Virgin Olive Oil & Balsamic Vinegar

Cold-pressed, unfiltered and locally produced, our EVOO is made from California-grown Arbequina olives to create its green, ripe aromas and flavors. Pair with our thick, dark and velvety balsamic vinegar produced in Modena, Italy, with its complex sweet notes of toasted caramel and fruity aromas of ripe grapes and currants.

Savor Spring

Fava Bean Toasts

Fava beans make an all-too-brief appearance in spring, so act fast when you spot them! For a sensational seasonal appetizer, top your toast with soft, spreadable cheese and fava beans two ways!

PREP TIME: 45 MINUTES

COOK TIME: 30–45 SECONDS

YIELD: 8–12 PIECES

INGREDIENTS

• About 5 pounds whole, fresh fava beans

• 1–2 tablespoons water

• 1 clove garlic

• ½ teaspoon kosher salt

• Zest of 1 lemon, divided

• 6 tablespoons olive oil, divided

• 1 tablespoon chopped tarragon

• 4 ounces ricotta or burrata

• Crostini or grilled baguette

• 1 ounce arugula, for garnish

PREPARATION

Shell the fava beans by cracking the husk and then pressing the bean out between your thumb and forefinger. Bring a pot of salted water to a boil. Blanch fava beans for 15–20 seconds, then shock in ice water. Peel each bean by tearing a small hole in the skin with a paring knife, then squeezing out the bean.

Place 1½ cups shelled fava beans, garlic, salt and half of the lemon zest in a food processor. Puree for 15 seconds and then emulsify in 4 tablespoons of the olive oil and add salt to taste.

Marinate remaining fava beans in the remaining olive oil, lemon zest and tarragon for 5–10 minutes. To make the toasts, spread a layer of ricotta or burrata on the crostini, top with fava bean puree and then the marinated fava beans. Garnish with arugula.

Spring: the year’s colorful explosion of life can seem as fleeting as the fragrance of a flower. All the more reason to immerse yourself in it fully, savoring the season with some truly tantalizing food! Put some spring in your step with flavorful fare you’ll wish would never end.

Stuffed Artichokes

Stuffed with garlicky breadcrumb goodness, these amazing baked artichokes are crispy, tender and too good to resist.

Spring Veggie Mini Gnocchi

Asparagus, gnocchi, peppers and pesto come together to create this spectacular spring entrée. Try making your own basil pesto (recipe on p. 7)!

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

YIELD: 3–4 SERVINGS

INGREDIENTS

• 1 red bell pepper

• 1 yellow bell pepper

• 1 pound Pastificio G. Di Martino Mini Gnocchi

• 1 tablespoon canola oil

• 12 asparagus spears, bias cut to 1-inch pieces

• ½ cup English peas

• 2 garlic cloves, minced

• ¼ cup white wine

• ½ cup basil pesto

• 2 ounces grated Parmesan cheese

PREPARATION

Char bell peppers over an open flame for 5–8 minutes, until completely black. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.

After steaming, remove the blackened skin from the peppers by scraping with a knife or running under cold water. Remove stems and seeds, then julienne peppers and set aside.

Bring a medium pot of salted water to a boil and prepare mini gnocchi according to instructions on the package.

Heat a 12-inch frying pan over medium-high heat, then add canola oil. Once oil shimmers, add asparagus and English peas and sauté 2–3 minutes, until bright green. Add minced garlic and sauté 30–45 seconds, being careful not to burn the garlic.

Deglaze the pan with white wine, then add the roasted peppers and pesto and swirl to combine. Remove from heat, add cooked gnocchi and toss until evenly coated and well combined.

Serve immediately in a pasta bowl and top with grated Parmesan.

Pastificio G. Di Martino Mini Gnocchi

Want good gnocchi now? Opt for these chewy delights straight from Napoli, Italy, the pasta capital of the world! Made by a company in the pasta game for over a hundred years, these tasty potato-based dumplings are as easy to make as they are to eat.

RECIPE

Spring Harvest Bowl

Bursting with a hearty blend of fresh fruits and veggies, nuts, grains and cheese, this spring-inspired harvest bowl is a meal all on its own!

Egg-cellent Brunch Ideas

The humble egg—within this familiar staple lies potential for serious culinary creativity and deliciousness. By itself, it can take on many iterations: scrambled, over easy, sunny side up… the list goes on! Beyond the basics, think outside the shell with some truly egg-citing recipes. Let’s get cracking!

Eggs en Cocotte

Also known as baked or shirred eggs, this classic, creamy comfort food is perfect for casual and elegant brunches alike!

PREP TIME: 5 MINUTES

COOK TIME: 20 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 4 tablespoons butter

• 8 large eggs

• ½ cup heavy cream

• ½ cup Boursin cheese, crumbled

• Kosher salt and fresh cracked pepper, to taste

• 4 teaspoons chopped chives, for garnish

• 4 slices sourdough toast, for serving

PREPARATION

Preheat oven to 350°F. Bring a kettle of water to a boil.

Line four small ramekins with butter. Crack 2 eggs into each ramekin then top with cream and crumbled cheese.

Place the ramekins in a high-sided baking dish, then pour boiling water into the baking dish halfway up the sides of the ramekins. Cover baking dish with foil and bake 12–20 minutes, until eggs reach desired doneness. Season with salt and pepper, garnish with chopped chives and serve with buttered toast.

BIA Ramekins

Clean and sleek, these ramekins made by BIA are perfect for a simple, fresh vibe. Find them in your local Nugget Market’s General Merchandise Department!

◄ FROM OUR BAKERY

Cinnamon Rolls

▲

LEARN Flower

Arranging p. 38

▲

FROM OUR KITCHEN

Ginger & Lime

Fruit Salad ◄

RECIPE

Spring Vegetable Frittata p. 14

Spring Vegetable Frittata

Ripe, colorful veggies take center stage in this crustless version of a classic quiche—perfect for springtime!

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 6 large eggs

• ½ cup whole milk

• 1 tablespoon butter, divided

• 2 ounces oyster mushrooms

• 2 ounces chanterelle mushrooms

• 1 spring onion, cut into rings

• 10 grape tomatoes

• 5 asparagus spears, blanched

• Kosher salt and pepper, to taste

PREPARATION

Preheat oven to 425°F.

Whisk together eggs and milk, then set aside.

Using half the butter, lightly sauté mushrooms and onions in a small nonstick sauté pan, then set aside. Heat remaining butter over medium-high heat in a cast iron skillet or nonstick oven-safe pan. Add egg mixture. When eggs begin to set, add remaining ingredients and place in oven for 3–4 minutes, until fluffy and golden. Serve immediately.

Clover Sonoma Organic

Large Brown Free Range Eggs

Clover Sonoma’s Organic Free Range

Eggs come from happy, healthy hens who have free-range outdoor access. They enjoy a balanced vegetarian diet, because what they eat contributes to the quality of their eggs. These eggs are American Humane Certified®, with no added hormones or antibiotics ever.

RECIPE

Pancetta

Eggs Benedict

Hollandaise for Days

Take Eggs Benedict to the next level with everything from homemade English Muffins to tantalizing toppings and even a vegan version. Brunch is served!

Hollandaise Sauce

Along with being delicious over Eggs Benedict, this rich and creamy sauce also goes great with asparagus, salmon and more.

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

YIELD: 8 SERVINGS

INGREDIENTS

• 2 large egg yolks

• 2 tablespoons fresh lemon juice

• ½ teaspoon salt

• 1½ cups unsalted butter, melted

• Warm water, as needed

RECIPES

► Scan to explore Eggs Benedict Recipes now!

PREPARATION

Set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water. Reduce the heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and become pale yellow. Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add 1–2 tablespoons of warm water to thin. The sauce will be smooth, velvety and thick but still pourable. Serve warm.

JUST Egg

Well, honestly, JUST Egg isn’t just eggs—it’s made from plants like mung bean, but you’d have a hard time telling the difference. It scrambles like an egg, it fluffs like an egg… and it tastes like one, too!

Books on Brunch

The combo of breakfast and lunch on a lazy weekend at home? Count us in! If you’re looking for something inspiring to help hone your brunch authority, come take a look at these cookbooks carried in our stores!

PRO TIP:

Substitute Golden Flaxseed Meal for Eggs!

If you’re foregoing eggs or simply don’t have enough on hand for your recipe, never fear! In most baking, flaxseed meal is a great replacement as a binding agent. It’s nutty and sweet, but won’t noticeably change the flavor of whatever you’re making. Bob’s Red Mill Golden Flaxseed Meal is a superb option—to make 1 flax egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and allow to sit for about 5 minutes. Voilà!

How to Crack an Egg

Hold an egg in one hand and crack it against a clean, flat surface with a quick, firm tap, then separate the shell with your thumbs and pour into a bowl or pan. Cracking eggs on edges like the rim of a bowl may result in unwanted eggshell bits or broken yolks.

RECIPE

Gluten-Free Seeded Almond Muffins

◄ Use this trick to replace the eggs in recipes like this!

RECIPE

Sustainability Tip: Compost Those Shells!

So, you’ve just gone on an egg-induced culinary adventure, and you’ve become an eggs-pert at cracking them in a jiffy. The meal was delicious, but… what do you do with all those shells? Compost them! Adding eggshells to compost adds vital calcium to the final product, which ultimately later helps plants build cell walls and grow fast (and strong). Just crush the shells slightly into fragments to assist the breakdown process.

the dish on FISH

Cooking Methods

► Fry

Fully immersed (deep), partially immersed (shallow) or minimal cooking fat (sauté)

• Everything is better fried!

• Deep fry smaller cuts that will cook through like shrimp, bay scallops or battered catfish

• Shallow fry thicker cuts like bass, salmon, snapper or cod

• Sauté smaller cuts or pieces for seafood pasta, etc.

► Air-Fry

Essentially convection roasting, where air movement increases temperature

• Good for fattier, firmer fish or shellfish like tuna, salmon or shrimp

► Roast/Bake

Baking + basting = roasting

• Roasting: Longer cook time ideal for larger cuts or whole lean fish like flounder or halibut

• Baking: Lower exposure time good for smaller cuts; often to finish cooking after searing

► Pan-Sear/Broil

Browning on stove over high heat or in oven under radiant heat

• Neither is meant to fully cook, so both are usually used with another cooking method

• Some exceptions include flat fish which would cook through, like sole

Welcome to the School of Fish! Today’s lesson plan: Cooking 101. Seafood can run the gamut from soft to firm, lean to fatty and even flat to round, and where these factors intersect determines the best cooking methods for that type. Have any questions? Drop by our Meat & Seafood Department to talk to a reel pro!

SOFT

mackerel

FATTY LEAN

* flat fish

► Braise/Stew

Cooking large (braise) or small (stew) cuts partially submerged in liquid

• Braising: Similar to roasting but in lidded dish to create steam; good for larger cuts of fish

• Stewing: Similar to braising, but lid is optional; good for smaller pieces like in cioppino

► Poach

Fully submerged in liquid on the stove

• Good for fattier fish like salmon or shellfish like shrimp, clams, crab and lobster

► Grill

Dry cooking method over open flame

• Best for firm and fatty fish like salmon, tuna or catfish

Go Fish!

Scan the QR code for all the seafood recipes seen here and more!

* petrale sole

FIRM

salmon tuna sturgeon catfish trout

swordfish

* halibut tilapia rock fish (snapper) cod / ling cod bass

* flounder mahi mahi

► Smoke

Cold smoking is for flavor, hot smoking is for cooking; often used in conjunction

• Common picks include salmon, trout, mackerel and oysters

► Cure

Chemical denaturing with an acid like lemon juice or vinegar

• Good for any type of seafood!

• Commonly used to make ceviche with shrimp, bass, scallops or octopus

► Raw

No cooking, curing or smoking applied

• Try sushi-grade Ahi tuna or previously frozen salmon in poke or sushi

Note: The consumption of raw or undercooked meat may increase your risk of foodborne illness.

► Not Raw…

…but equally low maintenance

• You may also enjoy Swedish Fish, Goldfish Crackers and Gummy Sharks

Recipe QR Code

Petrale Sole with Spring Vegetable Ragout

RECIPE

New England Lobster Rolls

RECIPE

Maryland Crab Cakes

Crispy Air-Fried Shrimp

All Recipes QR Code p. 16

Perfectly tender with a crispy crunch, these succulent shrimp are a snap to prepare in the air fryer and great as an appetizer or anytime snack.

PREP TIME: 15 MINUTES, COOK TIME: 8–10 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 1 egg, lightly beaten

• 1 tablespoon milk

• ½ cup flour

• 1 teaspoon Old Bay Seasoning

PREPARATION

• ¾ cup oyster cracker crumbs

• 1 pound 16/20 shrimp, peeled and deveined, tails on

• Cooking oil spray (without propellant)

Mix egg and milk in shallow dish. In a separate shallow dish, combine flour with Old Bay Seasoning. Place cracker crumbs in a third shallow dish.

To dredge shrimp, dip two at a time into seasoned flour, then into the egg mixture, draining any excess before laying in the cracker crumbs. Make sure each shrimp is well-coated in crumbs, then lay out on air fryer basket sprayed with oil, leaving space between each shrimp.

Spray shrimp with a light coating of oil, then cook in air fryer at 400°F for 7–9 minutes, watching shrimp for doneness.

Fresh to Market Pugliese Rolls

Drop by our Bakery for artisan, scratch-made breads baked fresh daily! Similar to French bread, our Pugliese Rolls have a slightly crusty exterior, mild flavor and soft, opencrumb interior perfect for lobster rolls.

RECIPE

Cajun

Remoulade

NorPro Air Fryer Liners

Want to make cooking and clean-up a breeze? Available round or square, these biodegradable parchment liners are heat resistant to 430°F and can also be used in the oven, microwave or steamer.

Sheet Pan Salmon with Spring Veggies

One-pan meals make delicious dinners both easy to make and easy to clean up! Starring salmon, asparagus, fennel and smashed potatoes, this one is sure to please.

PREP TIME: 15 MINUTES

COOK TIME: 40 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 12 small Yukon gold new potatoes

• ¼ cup extra virgin olive oil, divided

• Kosher salt and cracked black pepper, to taste

• 4 salmon fillets (6 ounces each), skin on and scaled

• 2 tablespoons Rub with Love Salmon Spice Rub

• 1 bunch asparagus, trimmed

• 2 bulbs fennel, cut into sixths

PREPARATION

Preheat oven to 300°F.

Soak potatoes in cold water while oven preheats. Place wet potatoes onto a sheet pan lined with parchment paper and bake for 30–35 minutes, until just tender. Remove sheet pan with potatoes and increase oven temperature to 425°F. While oven is heating, gently press down on the potatoes with a spatula or the back of a spoon until they are

slightly flattened but intact. Drizzle with olive oil and season to taste with salt and pepper.

Season salmon fillets with spice rub, then place on the sheet pan with the smashed potatoes. Add trimmed asparagus spears and cut fennel bulbs to the pan, drizzle with olive oil and season with salt and pepper.

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

Rao’s Homemade Basil Pesto

Traditionally crafted with basil, Parmigiano Reggiano, cashews and pine nuts, this classic condiment is delicious with potatoes, pasta and so much more.

Fresh, Wild-Caught King Salmon Coming Soon!

Nutritious, delicious and locally sourced, this royal seafood specimen is usually in season May through July. Go fish!

Rub with Love Salmon Rub

Created by acclaimed chef Tom Douglas, this sensational salmon rub blends brown sugar, smoked paprika and thyme for a complex, sweet and smoky flavor.

Recipe QR Code

Sheet Pan

Halibut with Basil Pesto p. 16

Lobster Mac & Cheese

Make a classic comfort food even more decadent with tender lobster, fancy noodles and homemade breadcrumbs!

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR 15 MINUTES

YIELD: 6–8 SERVINGS

INGREDIENTS

• 1 bay leaf

• 5 black peppercorns

• ½ lemon

• 1½ pounds lobster tails (about 6 tails, 4 ounces each)

• 1 pound Pastificio G. Di Martino

Trottole Pasta

• 7 tablespoons unsalted butter, divided

• 1 shallot, chopped fine

• 1 sprig thyme

• 1 cup dry sherry

• 3 cups milk

• ⅓ cup all-purpose flour

• 4 cups (12 ounces) grated

Gruyère cheese

• 2 cups (8 ounces) grated

Parmesan cheese

• 2 teaspoons kosher salt, plus more for salting water

• ½ teaspoon fresh ground black pepper

• ½ cup heavy cream

• 1½ cups breadcrumbs

PREPARATION

Preheat oven to 375°F.

Bring two large pots of salted water to a boil. To the first pot, add bay leaf, peppercorns and lemon. When boiling, add lobster tails and stir until water returns to a boil. Reduce heat

to medium and simmer 2 minutes, then strain with a colander and allow to cool slightly. Cut cooled lobster tails in half lengthwise, and carefully remove the meat; the lobster will be undercooked. Cut meat into ½-inch chunks and set aside.

To the second pot, add the pasta and cook according to the directions on the package, 8–10 minutes. Drain well.

In a small saucepan, heat 1 tablespoon of butter over low heat, then add shallots and thyme. Sauté until shallots become translucent, about 5 minutes, then add the sherry, increase heat to medium and bring to a simmer. Simmer until liquid is reduced by 70%, then remove from heat and set aside.

Meanwhile, heat the milk in a large saucepan over medium-low heat, being careful not to scorch it.

Pastificio G. Di Martino

Trottole Pasta

Made in Napoli with 100% Italian durum wheat semolina and local spring water, this premium and PGI Certified spinning top-shaped pasta is bronze die-extruded and slow-dried for an authentic taste and texture.

Gruyère

Use a lobster tail as a garnish!

In a sauté pan, melt 6 tablespoons of butter, then add the flour. Cook roux over low heat, frequently stirring with a whisk until blonde and foamy, about 3 minutes.

Strain the sherry reduction into the hot milk, discarding the solids. While stirring, add the hot roux and cook for 1–2 minutes, continuing to stir until thickened and smooth. Remove from heat, then stir in the cheeses, 2 teaspoons salt, pepper and cream. Add the cooked pasta and par-cooked lobster meat and stir until well combined.

Place the mixture in 6–8 individual dishes or 1 large casserole dish.  Top with breadcrumbs and bake 30–35 minutes (20–25 minutes for smaller dishes), until the sauce is bubbly and the pasta is browned on the top. Serve immediately.

This popular Alpine cheese is a hard cow’s milk variety that’s traditionally cave-aged 6–12 months. It’s popular for fondue, grilled cheese and pasta dishes thanks to its superior melting qualities and deep, decadent flavor.

Good from the Ground Up

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 oneof-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!

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.

It’s All about the Taste

Let’s face it—not all grass-fed beef tastes great. Luckily, Certified Piedmontese sets the standard for how good grassfed 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.

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.

Beef Sirloin with Braised Greens, Baby Carrots & Herb Olive Oil

Homemade herb olive oil with a hint of citrus brings out the best in this combination of lean beef, sweet baby carrots and earthy braised greens. RECIPE

COOKING TIPS FOR GRASS-FED BEEF

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.

• 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.

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.

Dedicated to leading the regenerative revolution, Force of Nature takes an all-natural approach to ranching by taking care of their soil, plants, land and animals as a united system. This results in delicious, nutritious meats that are better for our plates and the planet.

Wild Game Taco Soup

Made with both ground elk and ground venison, Force of Nature’s take on taco soup is simple, satisfying and full of fantastic flavor. It’s game time!

Force of Nature offers a variety of premium, sustainably sourced meats including ground beef, bison, elk and venison. All four of these powerhouse proteins are grass-fed and pasture-raised in open environments so the animals can eat and behave as nature intended.

When it comes to cooking, grass-fed beef has slightly less fat and more flavor than traditional beef and is generally interchangeable (see p. 21 for cooking tips). Bison (also a bovine) cooks and tastes similar, but is even leaner, making it good for dry cooking like grilling burgers. Leaner still, elk and venison are both from the Cervidae family and boast a wilder flavor with a subtly sweet note—try them in moister dishes like chili or stew.

Bison Sliders with Brioche Buns

Known as America's "original red meat," bison makes a great base for hearty party sliders like these.

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.

Common Cuts

Rack of Lamb

Complete set of 7 connected rib chops; ideal for roasting whole

Loin Chop

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

Rib Chop

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

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.

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

Lamb Loin Chops with Carrots & Gremolata

Tender lamb, fresh carrots, fragrant gremolata: this dish has everything you need for a sensational spring meal that's as colorful as it is flavorful.

NEW Fresh to Market Parmigiano Reggiano

Here at Nugget Market, we source only the very best products for our Fresh to Market lineup, which is why we’re so excited to share the latest addition to make the cut, the king of cheese itself… Parmigiano Reggiano!

This premium Parm doesn’t come from just any old curd—it has to earn its regal rights as a Protected Designation of Origin (PDO or, in Italian, DOP) cheese. You see, to be true Parmigiano Reggiano, a cheese must be made in a specific region of Italy using traditional methods and all-natural ingredients (just milk, salt and rennet), and be fully traceable, tested and branded to ensure utmost quality and authenticity.

To find the paragon of Parmesan to represent our Fresh to Market name, our Director of Specialty Cheese, Jaclyn N., took a trip to Italy to get a taste of the action… literally! Her Reggiano reconnaissance took her to Caseificio Sociale Minozzo di Villa Minozzo, a.k.a. Farm 746. Led by lifelong cheesemaker Aldo Alberhgi, this family dairy celebrates the natural biodiversity of Italian mountain flora by using milk from cows that graze local forage, resulting in richer milk and tastier cheese. Talk about farm to Parm!

Even better, every wheel of Parmigiano Reggiano is tested at the 12-month mark to be certified DOP, but importer Mitica tests the wheels from Farm 746 again at the 24-month mark to earn the coveted “Export” stamp of guaranteed goodness. Drop by our Specialty Cheese Department to find this fantastic formaggio and many more!

746's

Some facts about Aldo!

• Started cheesemaking at 14 years old.

• When Aldo isn't making cheese, he's either biking or skiing.

• He once got trapped in an avalanche and was rescued, after which he immediately continued skiing!

Farm

Lifelong Cheesemaker, Aldo Alberhgi

Grilled Asparagus with Parmigiano Reggiano

The fewer the ingredients, the greater chance each one has to shine. Enjoy the vibrant flavors of fresh aspargus with aged Parmigiano Reggiano in this simply stunning side.

PREP TIME: 20 MINUTES

COOK TIME: 15–20 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 1½ pounds asparagus spears, trimmed

• 1 teaspoon Fresh to Market Extra Virgin Olive Oil

• Kosher salt and pepper, to taste

• ½ cup Fresh to Market Parmigiano Reggiano, shaved

PREPARATION

Heat grill, then place trimmed asparagus spears perpendicular to the grill grates. Grill for 2–3 minutes, until bright green, lightly charred and just tender.

Arrange warm asparagus spears on a serving plate, drizzle with extra virgin olive oil, then finish with salt, pepper and shaved Parmigiano Reggiano

PRO TIP: Save the rind and throw it in a pot of pasta sauce to infuse it with extra flavor.

Some facts about Jaclyn!

• Nugget Market has been her only job—she just celebrated her 14th work anniversary and loves what she does!

• Her favorite style of cheese has always been cheddar, but seeing Parmigiano Reggiano being made was a huge bucket list item.

• She was almost trampled by a large herd of bison while hiking in Yellowstone… but was luckily unscathed!

Our Director of Specialty Cheese, Jaclyn N.

Sustainable Sips

You’ve heard of farm to fork, but now it’s time for grain (or grape) to glass! Sustainability and responsible stewardship matter just as much when it comes to beverage production as they do for the food we eat. Luckily, we partner with dedicated brewers and vintners who take eco-friendliness to a whole new level. We’ll raise a glass to that!

North Coast Brewing Co.

Based just up the way in Fort Bragg, California, North Coast Brewing Co. has made a name for themselves not only thanks to their awardwinning beers, but also their dedication to sustainability, philanthropy and community. Both B-Corp Certified and TRUE Platinum Zero Waste Certified, these craft brewers make good on their mission of “making the world a better place, one pint at a time.”

Award-Winning, Non-GMO Brews:

Old Rasputin

This infamous Russian Imperial Stout has big, complex flavors, with notes of cocoa beans, espresso, nuts and hops, plus a warming finish.

Scrimshaw

Enjoy the subtle hops, crisp palate and dry finish of this fresh Pilsner made with Munich malt and Hallertauer and Tettnang hops.

Le Merle

Belgian yeast and bountiful hops lend this rustic pale ale its tropical aromas and the subtle sophistication of a traditional Saison beer.

Pranqster

A local play on the traditional Belgian-style golden ale, this fun-loving brew boasts notes of citrus, banana, clove and toasted bread.

LEARN MORE

With multiple award-winning wines to choose from, Shannon Family of Wines has something for everyone. Named after their founder, the Clay Shannon collection features elegant, inviting wines like their Cabernet Sauvignon , Sauvignon Blanc and Red Blend . Meanwhile, their 13 Rams Red Blend and Cabernet Sauvignon (both part of Project Ovis) are inspired by traditions of the past and conservation of the future.

Cline Family Cellars

Founded by Fred and Nancy Cline in 1982, this local Sonoma winery operates seven vineyards across Northern California, all dedicated to family, value, sustainability and, of course, great wine. Not only did Fred Cline co-develop the Green String farming method to support biodiversity, soil health and biological cycles, their vineyards and winery are also Certified California Sustainable and Sonoma County Sustainable!

Shannon Family of Wines

This family-owned winery in Lake County has been making an impact (and great wine) since 1996. Their holistic approach to closed-loop agriculture won them the 2021 California Green Medal Environment Award. Not only that, their 1000-acre Shannon Ridge Mountain Estate is 100% Certified Organic and well on its way to becoming a completely sustainable, regenerative farming system as part of their Project Ovis!

and

in a host of wonderful wines that express their unique growing regions. Enjoy classics like Pinot Noir, Chardonnay, Sauvignon Blanc and Cabernet Sauvignon or explore favorites like their Ancient Vines Mourvedre and Zinfandel , Farmhouse Red, Viognier and Mourvedre Rosé. As an added bonus, every wine they make is vegan certified and gluten-free.

Cline Family Cellars’ care

craftsmanship result

Patio Picnic

1. Teakhaus Boards

These cutting-edge, stylish cutting boards are made with 100% sustainable wood from FSC-certified forests. With a high oil and moisture content, they’ll be with you for almost forever!

When it’s spring, you can go almost anywhere for a premium picnic destination—including your very own patio! Have fun at home by setting up a buffet-style spread that everyone will enjoy. And you don’t have to go far to get everything on the table, either—just your trusted local Nugget Market!

2. Baba Pita Chips

Crispy, crunchy, light and hard to stop eating… what more could you want in a pita chip?! Made in Santa Barbara in small batches, these hip chips embody all those craveable qualities. Now all you need is the dip!

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3. Fresh to Market Snack Packs

Snack it to me! When you can’t decide which nibbles to nosh, our Fresh to Market Snack Packs are the answer, featuring four different samplings of yumminess. Drop by our Bulk Department to find these pre-built snack packs, or pick out individual tubs of your solo favorites!

5. Nugget Market Kitchen 4-Packs

Choose from Hummus (Traditional, Spicy Jalapeño, Roasted Garlic and Cilantro, Cumin & Lime), Mediterranean (Traditional Hummus, Green Harissa, Tzatziki and Mediterranean Dip), Salsa (Fire-Roasted Poblano, Avocado, Tomatillo Crudo and Salsa Verde) or Dips (Artichoke Jalapeño, Pimento, Spinach and Roasted Red Pepper Feta).

4. Mario Fongo Flatbreads

Produced artfully in Italy with just the essential ingredients, these fabulous flatbreads boast a flavor and aroma as delightful as their crisp texture. Bellissimo!

6. Maker Cocktails

Maker was started to present premium wines in an approachable, non-snobbish way—a.k.a. in single-serve cans! Featuring small wineries and small-batch makers, these cans encapsulate unique varietals from lesser-known regions. We’ll drink to that!

Like This? Try That!

Like Pinot Noir? Try Valdiguié!

Similar to Pinot Noir, Valdiguié is a medium to light-bodied red wine, but typically with less acidity or tannins and more fresh fruit. J. Lohr Valdiguié from Monterey tastes of fresh red berries with a touch of pepper spice and moderate acidity.

Like Sauvignon Blanc? Try Albariño!

Much like Sauvignon Blanc, Albariño is a dry, light-bodied white wine with bright acidity, but fewer grassy, herbal notes. Pour a glass of Garzon Albariño from Uruguay to enjoy notes of fresh stone fruits and citrus.

Like Cabernet Sauvignon? Try Cabernet Franc!

With fruit flavors similar to Cabernet Sauvignon, Cabernet Franc is lighter and less tannic with more herbal, vegetal notes. Try Domaine Laroque from Southwestern France with notes of lush red berries and plum plus subtle notes of roasted bell pepper.

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Food styling by Nydia G.

DROP 'Til The Last S

taying hydrated is a key element of active life outside. That’s something we all know. Water does the trick, but what if it was… enhanced? Liquid protein, electrolytes, vitamins and energy—that’s what we call hydration optimization! Choose from a bevy of beverages that’ll help you keep performing your best.

Cure Hydration Sticks

Mix it up with these flavorful mix-ins! In addition to making your water taste good, these little packets contain electrolytes and glucose, which helps your body rehydrate more effectively. Its formula is plant-based, too, with no added sugar!

Redmond Re-Lyte

Re-Lyte helps you get those ‘lytes in —electrolytes, that is! Made with a blend that includes ancient sea salt, this flavorful zero-calorie mix-in is designed to help you feel your best, no matter your lifestyle.

KOS Protein Powder

Made with minerals and amino acids plus protein derived from organic sources like pea, flaxseed, quinoa, pumpkin seed and chia seed, this plant-based (no whey!) powder will fuel you towards your goals while tasting like a drinkable dessert! You can even use it in your baking. What a win!

Superfood Boosts

at our Coffee & Juice Bar

ROAR Organic

These certified organic, all-natural and vitaminand antioxidant-packed drinks come in a variety of fruity flavors and contain everything you need to live life out loud! Take them with you wherever you go for all-around refreshment.

You probably have a favorite go-to smoothie or juice you get when you visit our Coffee & Juice Bar, but did you know you can super-fy it? Add a Superfood Boost to any beverage and feel your best all day. Did anyone say kale, spinach, ginger, turmeric, almond butter, chia seeds, Greek yogurt, vitamin C, whey protein or an adaptogenic mushroom blend?! We've got all of that! Try Vega® Plant Protein or Vital Proteins® Collagen , too!

REBBL

REBBL’s organic protein drinks aren’t just drinks… they’re elixirs. They’re made with function at top of mind—each ingredient has a purpose! REBBL does just as good for people and planet as they do for your body, engaging in environmental and community stewardship. With mind-blowing flavors like Strawberries & Cream and Oatmeal Cookie, they really make the deal sweet!

LEARN MORE

Bars & Bites

Whether you’re busy on the go or out and about doing sporty stuff, sometimes a good bar or healthy bite is a true lifesaver. Packaged to be compact and portable, these options provide a convenient, more filling alternative to snack foods (although we love those, too) and improve nutrient intake. We have a whole world for you to explore!

With 20 grams of protein and no added sugar, Barebells is on a mission to wow your taste buds and prove that protein products don’t have to be bland. We’d venture to say: mission accomplished!

are pros at keeping it simple, as they believe real food should be, all the way down to fully in-house manufacturing. It’s fresh, plant-based nutrition to fuel your day’s adventures!

These well-rounded, bite-sized balls of goodness come in a resealable pack, so you can stash them away for later. They taste truly homemade thanks to their simple, natural ingredients and soft texture!

CirC

These bars are like a mini dessert!

A perfect pick-me-up for the middle of the day, they’re made with real dark chocolate and sweetened juuuust right. Enjoy a higher standard of uncompromised flavor!

South Forty Snacks

It’s crunchy, nutty, wholesome deliciousness! These bars are made with minimally processed and ethically sourced ingredients, with nutritious nuts as the star, along with a touch of honey.

These plant-based bars aren’t playing around when they say they’re packed with protein: they’ve got 14 grams each! With a wide variety of mouthwatering flavors, you’re bound to find a new favorite.

You can literally see the ingredients used to make these gluten-free, keto-friendly, nut- and seed-starring bars! They also only have one single gram of sugar per bar—but you’ll find that’s all they need.

One bite into one of these treats, and you’ll forget it’s a protein bar! They’re literally built different, harmonizing flavor, texture and nutrition. Treat yourself!

After the agave piñas are harvested and prepared, they get baked so the sugars can be easily extracted. This process most often occurs in ovens made of brick or clay, but historically, tequila makers would complete this step in large pits containing heated rocks.

Once baked, the piña is ready to be juiced! To get the most of that sweet liquid, otherwise known as mosto, the bulb gets shredded. Mechanical shredders are often used nowadays to expedite the process, but the traditional method is to use a stone wheel to crush the bulb.

Tequila’s ever-rising popularity is all for good reason! Sweet, earthy and fruity, true quality tequilas have a luxurious mouthfeel that tells a tale of refinement beyond just shots or margaritas (which are also awesome). There’s always something guaranteed in the taste of tequila: the flavor of good times!

How It's Made

Ever wonder how tequila comes to be? Well, it’s a labor of love! Beyond that simple summarization, it’s a complex process that’s neither quick nor easy. Your drink will taste even better with a note of knowledge!

Before the process can begin, the main ingredient needs to be harvested. Farmers gather blue agave using the traditional method of cutting it with a specialized knife, or a coa. Then, they cut off the leaves of the spiky succulent to reach its ripe bulb, a.k.a. the piña.

Now, we get into the magic of fermentation! Spirit-izing the mosto involves placing it into wooden barrels or stainless steel tanks with yeast, where it stays for a period ranging from days to weeks. Then it’s distilled, which purifies the liquid and results in a higher concentration of alcohol. Most of the time, the distillation process will occur twice to ensure a clear liquid.

From there, we reach the last step: aging. Depending on the type of tequila, the amount of time it takes will vary. For example, the unaged clear liquid that’s the direct result of the second distillation is billed as blanco tequila. Reposado and añejo tequilas are aged from months to years in wood barrels, and joven tequila is either a mix of unaged and aged tequila or aged lightly.

Tres Agaves Tequila

Made in the heart of the Tequila Valley in Amatitan, Mexico, Tres Agaves features 100% organic ingredients! Made from estate-grown blue agave nurtured in the area’s rich volcanic soil, this terrific tequila has a silky texture and tastes of vibrant sweet agave, with subtle notes of citrus, pear and mint on the finish. It was made for great margaritas!

Ilegal Mezcal

LALO Tequila

When it comes to making a crisp, clean tequila, LALO keeps it simple with just three ingredients: water, yeast and blue agave! This tequila is made with hand-picked agave from the Jalisco highlands to ensure only the best quality goes into every bottle, and it’s distilled twice to maintain the purest agave flavor with top notes of sweet potato and cinnamon.

Tequila Ocho

Tequila Ocho is one of the few tequilas still made in the artisanal method. Blue agave from the Los Altos region of Jalisco is harvested when overripe, then roasted in brick ovens for 48 hours and fermented for 100 hours in wooden vats with wild yeast, double distilled and finished in copper pot stills. The result is a rich, full-bodied tequila, with a smooth silky finish. The reposado is aged in American ex-bourbon barrels, giving the tequila subtle notes of spice and vanilla without masking the natural sweet agave flavor.

If you’re a tequila fan with a flair for adventure, look no further than this! From the heart of Oaxaca, Mexico, Ilegal Mezcal has been producing handcrafted mezcal in small batches for nearly 20 years. It’s made from perfectly ripe, sustainable Espadín agave harvested by hand, roasted in stone-lined earthen pits and double distilled in copper stills. Notes of sweet agave and fresh citrus harmoniously meld with undertones of light smoke from the roasting process, giving it its unique characteristics.

Beyond the Margarita

For the record, there’s nothing wrong with a good margarita. But maybe you’re feeling adventurous and want to find more ways to enjoy all that tequila has to offer! To slake your thirst for something new, we humbly offer inspiration for a truly terrific celebration of the spirit.

RECIPES

Fever-Tree Mixers

Here’s the philosophy of Fever-Tree: premium mixer, premium drink. Highquality spirits deserve to be complemented by something of the same caliber—and your

taste buds can tell! Made without artificial flavoring, sweeteners or compromise, these flavorful mixers are the perfect choice for bringing out the best in any libation.

El Diablo

Agave Old Fashioned

El Palongo

Tequila Tea Punch

Espresso Martini

While traditionally made with vodka, LALO’s tequila take on this classic is sure to entice.

RECIPE

► Scan to explore tequila recipes from LALO Tequila.

Paper Airplane

Fly away with the smoky complexity of Ilegal Mezcal and citrus in their first-class cocktail.

RECIPE

► Scan to explore cocktail recipes from Ilegal Mezcal.

True Brands Barware

Any good (or aspiring) mixologist needs good gear—make it a one-stop shop with sleek barware accessories available at our stores! Find all the essential tools and premium ingredients so you can shake it up at home and flaunt your skills in style.

TulipTips

Spruce up any space this spring with fresh seasonal florals like California-grown tulips! Available in a rainbow of stunning colors, these fabulous flowers from Sun Valley Floral Farms are great for adding a little extra elegance to brunch, birthdays or just because. Learn how to arrange your blooms with this stem-by-stem guide!

Tulip Trivia

• Tulips are geotropic, meaning they will grow upwards even if placed horizontally in an arrangement.

• Tulips are phototropic, meaning they will bend to face the light source.

• Tulips show photonastic movement, with blooms closing when it’s dark and reopening when it’s light. Since tulips are so mobile (we like to say they dance in the vase), your arrangement may look different every day! Turn your vase daily to help keep your blooms looking even.

Tired Tulips?

If your tulips are looking a little limp, wrap them in paper or plastic wrap so all the stems and flowers are straight, then recut and place in clean water. Let them hydrate and strengthen for up to 4 hours in a cool location before removing wrapping.

Step 1: Selection

Start with tulips that have tighter buds and handle gently so they don’t get bruised. If you want your tulips standing tall, choose a narrow vase ⅔ the height of your tulips and/or bolster with greens or branches to give them more support.

Step 3: Cutting

Keeping the tops of the flowers even, gather the stems and hold upside down next to a vase to see how tall the arrangement will be, then cut the stems to your desired height. Keep in mind, cut tulips can still grow up to an inch or more!

Step 2: Preparation

Remove any leaves that would fall below the water line and wash the stems to remove any dirt. Pour cool water into a vase, filling only to about ⅓ of its height (to keep stems from degrading) and add the flower food.

Step 4: Arrangement

To achieve a look of effortless grace, bundle all your stems together, then gently twist so they spread out evenly when placed in the vase. Place your arrangement in a cool location, then trim stems and refresh water every few days.

OXO POP Containers

From floral accessories to pantry staples and pretty much anything else you can think of, OXO Pop Containers are perfect for storing all sorts of paraphernalia! Not only are these containers BPA-free and dishwasher-safe, they also feature a push-button lid that creates an airtight seal, come in a variety of sizes and shapes, and support 1% for the Planet!

Springtime Sweets

Berry Crostatas

Also known as a galettes, these free-form crostatas combine the creaminess of ricotta with the sweetness of fresh berries and a quick puff pastry crust for a simply delicious dessert.

Light, luscious, fresh and fun… spring is practically synonymous with tantalizing treats! Celebrate the season with a variety of fantastic flavors like lemon, berries, honey and cream. Whether you prefer to DIY or ERN (Eat Right Now), these desserts are sure to delight.

Lemon Meringue Tartlets

Featuring a crisp crust, lemon curd filling and Swiss meringue topping, these sweet citrus tartlets are the perfect petite treats for a spring celebration.

Nielsen-Massey

Pure Lemon or Vanilla Bean Paste

Add a pleasant pop of flavor to any recipe with premium non-GMO pastes that pack a punch without changing the consistency. Try Pure Vanilla Bean for a classic richness or Pure Lemon for a sweet, citrusy tang.

RECIPE

India Tree Specialty Sugars

Bring out the best in your baking with unrefined, non-GMO, Fair Trade sugars. Use pure, molasses-forward Muscovado Sugar in place of brown sugar, then finish things off with large-grained Demerara Sugar for a sweet and crunchy topping.

RECIPE

Bonne Maman Lemon Curd

DIY Trifles

Whether party-size or single-serving, simply layer your favorite combination of flavors and textures in a clear dish for a tasty trifle in no time!

Two Terrific Trifles to Try!

Layers listed top to bottom.

LEMON BERRY BLISS

• Mint Leaves

• Lemon Slice

• Toasted Shredded Coconut

• Whipped Cream

• Fresh Raspberries

• Bonne Maman Lemon Curd

• Cubed Pound Cake from our Bakery

LIFE BY CHOCOLATE

• Fresh Raspberry

• Fran’s Dark Chocolate Sauce

• Whipped Cream

• Muddy Bites Waffle Cone Snacks

• Cubed Chocolate Pound Cake from our Bakery

• Bonne Maman Raspberry

Muddy Bites

Waffle Cone Snacks

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 dessert.

It’s a snack, it’s a sweet, it’s your new favorite treat! Filled with creamy milk or dark chocolate, these bite-sized waffle cone snacks are light, crispy, GMO-free and Kosher certified. Enjoy a delicious taste of nostalgia by using them to top a trifle, supe up a sundae, indulge in some mess-free munchies or all of the above!

Preserves

• Chocolate Mousse

• Brownie Bites from our Bakery

Fran’s Organic Dessert Sauces

A sweet sauce is the perfect finishing touch for many confections. Get drizzling with organic, Fair Trade treats like their vegan, seedless Raspberry Sauce, silky, decadent Dark Chocolate Sauce or rich, buttery Caramel Sauce.

RECIPE

Olivarez Chico Honey

Enjoy the nuanced flavors of pure, raw honey like delicate Montana Sweet Clover, rich Hawaiian Wildflower, fruity California Wildflower or velvety Creamed Honey sourced by third-generation California beekeepers.

Honey Flan

Put a sweet spin on traditional flan by using honey to create the custard and caramel.

Trini’s Churro Cookies

For instant dessert gratification, reach for two sweet treats in one! A.k.a. Buñuelos, these sweet, fried cinnamon cookies are handmade locally in Napa Valley with intricate shapes and fantastic flavor inspired by founder Maria “Trini” Maldonado’s Mexican heritage, her mother’s recipes and her own unique twist.

Artisan Macarons

Olipop Sparkling Tonics

Available in tons of tasty flavors, these bubbly B-Corp beverages are designed to support digestive health with prebiotics, plant fiber, botanicals and only 2–5 grams of sugar per can.

1414 E. Covell Blvd., Davis (530) 750–3800

Open 6am to 11pm

409 Mace Blvd., Davis (530) 753–6690

Open 6am to 10pm

4500 Post Street, El Dorado Hills (916) 933–1433

Open 6am to 10pm

7101 Elk Grove Blvd., Elk Grove (916) 226–2626

Open 6am to 10pm

771 Pleasant Grove Blvd., Roseville (916) 746–7799

Open 6am to 10pm

1509 Blue Oaks Blvd., Roseville (916) 918–1900

Open 6am to 10pm

1040 Florin Road, Sacramento (916) 395–2875

Open 6am to 9pm

130 Browns Valley Parkway, Vacaville (707) 469–6900

Open 6am to 10pm

ISSUE NO. 46 • SPRING 2024

2000 Town Center Plaza, West Sacramento (916) 375–8700

Open 6am to 11pm

157 Main Street, Woodland (530) 662–5479

Open 6am to 10pm

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

Open 7am to 9pm

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

Open 7am to 9pm

1 Blackfield Drive, Tiburon (415) 388–2770

Open 7am to 9pm

Sonoma Market

500 West Napa Street, Suite 550, Sonoma (707) 996–3411

Open 6am to 9pm

Fork Lift by Nugget Markets

3333 Coach Lane, Cameron Park (530) 672–9090

Open 6am to 10pm