Summer Field Guide 2024 - Issue 47

So. Many. Sandwiches.

What defines a sandwich? Is it the placement or type of bread? Is it the filling that goes inside? Dare we ask… does a hot dog make the cut? Wherever you stand on this delicious debate, we say the more, the merrier. As history has it, these culinary creations were popularized by the Earl of Sandwich in the 18th century. Now, they come in all sorts of scrumptious shapes and sizes. From meaty to veg-heavy, savory to sweet, DIY to ready-to-eat, the rye’s the limit!

WRITING & EDITING

Lydia Humburg

Calista Marouk

LEAD PHOTOGRAPHER, STYLIST & RETOUCHER

Victoria O’Brien

PHOTOGRAPHY

Willow Smith

Michael Sylvester

MIXOLOGIST

Steve “Bacon” Nichols

CHEF DE MARKETING

Stazi Dulman

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

Summer is here, and you know what that means—sunshine, fresh produce and cool, easy eats. Here at Nugget Market, we offer a ton of delicious things to enjoy when it’s too hot to cook or you just need some good food fast. Along with all our chef-prepared entrées and salads, one of the things we’re most known for is… sandwiches.

Ready, Sandwich!Set,

Anyone can make a sandwich, but what makes ours so special? For one, we have amazing, talented chefs making food from scratch every single day. Not only that, we use the best quality, premium ingredients like antibiotic-free, air-chilled chicken, organic greens, local produce and scratch-made bread fresh from our Bakery. To top it all off, we always strive to offer the very best service to each and every guest.

Whether you like your sandwich stacked with meat or overflowing with veggies, a little sweet, a tad

tangy or super spicy (my personal favorite), we offer a wide variety of tasty options that are sure to please. And if you don’t know what to get, try one of our newest offerings (more on that later) or check out a few of our team’s recommendations on p. 21. Ready, set, sandwich!

Sandy Dahlkamp DIRECTOR OF KITCHEN OPERATIONS

SANDY’S PICK: Bottle Rocket

Boar’s Head FireSmith™ Flame Grilled Chicken Breast and Bold 3 Pepper Colby Jack®, red onions, tomatoes, jalapeños and house-made chipotle mayo on fresh-baked ciabatta

“Go

big or go home! The 3 Pepper Colby Jack®, FireSmith™ Chicken and jalapeños make this sandwich a showstopper.”

Fun Fact:

The Earl of Sandwich’s original recipe is thought to have been plain roast beef between two slices of bread. We sure have come a long way!

Bread & Breakfast

Fresh from Sonoma County, Rock Island Brown Fertile Eggs are produced in a cage-free environment where roosters and hens live together on a vegetarian diet. These awesome eggs are also antibiotic- and hormonefree, making them an egg-cellent choice for any meal!

Whether you’re on the go or taking it slow, what better way to start your day than with a savory, satisfying sandwich? Often egg-based and always delicious, these hearty helpings are sure to make your morning magnificent.

For Bagels & Lox…

In its simplest form, this breakfast staple consists of bagels, cream cheese and lox. For extra flair, choose different flavors of bagels and cream cheese, then top it off with fresh tomatoes, red onions, cucumbers and dill plus a couple of capers.

PRO TIP: Start with our Bakery’s West Coast-Style Bagels, handmade

Recipe QR Code ► Breakfast Sliders p. 5

Morning Meal Prep

Getting ready for the day is involved enough before you factor in the food. Give future you a break by prepping the day or week before! For foolproof breakfast sandwiches, simply choose your bread, filling and topping, then assemble, pack and chill. If making en masse or more than a few days in advance, pack your breakfast sammies in parchment paper and a zip-top bag before freezing, then thaw overnight in the fridge before reheating.

BYOB (Build Your Own Breakfast)

Learn how to make Baking Pan Frittata Squares (above), Overnight Oats and other make-ahead breakfast options online!

RECIPES

► Scan for easy morning meal prep!

Coffee

Equator Cold Brew Coffee

Don’t forget the coffee! Equator’s convenient ready-todrink Cold Brew Coffees are perfect for those mornings when you don’t have the time (or energy) to brew it yourself. Each ultra-smooth flavor is cold-brewed for 18 hours with organic, Fair Trade coffee roasted and bottled right here in California.

Try their Pure Black Cold Brew for something smooth and bold, the Velvet Mocha Cold Brew for a decadent cocoa infusion, the Hint of Vanilla Cold Brew for a light and creamy indulgence or the Hint of Milk & Sugar Cold Brew for a lovely, latte-like experience.

Monte Cristo

Crofter’s Organic Just Fruit Spread

Made with organic ingredients and no refined sugar, these fantastic fruit spreads boast 33% less sugar than traditional preserves by using just fruit (get it?). Beyond breakfast, these sweet sensations are also perfect for a PB&J (see p. 12).

Schwartz

For extra decadence, build your sandwich with this beautiful, buttery loaf. Made from scratch by a family-owned business with quality ingredients and traditional techniques, it’s the greatest thing since sliced croissants!

Brothers Croissant Loaf

RECIPE

Croissant Bread

Monte Cristo

French toast meets ham and cheese—this buttery, flaky, sweet and savory breakfast sandwich is the stuff of dreams.

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 1 cup vegetable oil

• 2 large eggs

• ¼ cup whole milk

• 8 slices croissant bread

• ¼ cup Dijon mustard

• ½ pound deli-sliced ham

• ½ pound deli-sliced turkey

• 8 slices Gruyère cheese

• 8 bamboo skewers

• Powdered sugar, to taste

• Blackberry jam, to taste

Morning Mocktail

PREPARATION

Heat oil in a large skillet over medium heat to 350°F. Whisk together eggs and milk until well incorporated, then set aside.

Spread mustard on 1 side of each bread slice. Place 2 slices of ham on half of the bread slices, then place 2 slices of turkey on the remaining bread slices. Place 1 slice of Gruyère on each of the bread slices, then close to build 4 identical sandwiches. Insert 2 bamboo skewers into each sandwich to hold it together while dipping and frying.

Dip each sandwich into egg mixture then fry for 2–3 minutes per side until golden brown and melty. Remove from pan and drain on a wire rack. Remove skewers. Sprinkle with powdered sugar and serve immediately with jam.

unpasteurized, this probiotic kombucha is made in small batches and fermented for 30 days for maximum flavor and potency. Enjoy on its own, or as a wholesome base for a morning mocktail!

Created by mocktail artist, Kennedy from GT’s Kombucha

Pomelo Pink

Lemonade Spritz

• 2 ounces sparkling lemonade

• 2 ounces green tea

• 8 ounces GT’s SYNERGY Pomelo Pink Lemonade Kombucha

• A dash of honey

• Pink edible glitter

• Grapefruit slice

• Sparkler (optional)

Garden of Eatin’

For a piece of produce paradise, stuff your sandwich with plants aplenty! From garden-fresh greens to roasted veggies, homemade fruit spreads to (not quite) nut butters, it’s time to veg out!

Gotham Greens Baby Butterhead

Grown locally and sustainably in hydroponic greenhouses, these lovely leaves are soft and sweet with a buttery texture. They’re perfect for topping your sandwich, or making mini wraps for a low-carb, bread-free option.

Grilled Eggplant Sandwich

Fill your grill with a variety of vibrant veggies to make this mouthwatering, meat-free sandwich!

Eggplants

RECIPE

Also known as aubergines, these big, violet berries (yes, really!) make a great meat alternative, but only after cooking. When raw, eggplants range in size, shape and color depending on variety, mostly with a glossy, purple skin and white, spongy flesh. Grilling, sautéing or otherwise cooking softens both, creating a mild, slightly smoky flavor and creamy texture common in dishes like eggplant Parmesan, baba ghanoush and SANDWICHES!

Globe/American: Dark purple; large and plump; versatile flavor; available year-round

Japanese: Deep, dark purple; medium length and thin; sweeter than globe eggplants

Chinese: Bold, vibrant purple; long and slender; similar to Japanese variety

Graffiti: Purple and white stripes; small and round; small seeds; sweet flavor

Peppers

These colorful fruits (also technically berries!) are hollow with lots of tiny, edible seeds. While cousins to spicier relatives, bell peppers are bigger and rounder with a crispy bite and mild to sweet flavor. When eaten raw, they have a pleasant crunch, but cooking (roasting, stir-frying, etc.) brings out a sweet, smoky flavor.

Fun Fact: The color indicates ripeness with only minor flavor variation, so the pepper you pick is completely up to you!

Green: Shortest time on the plant; fresh, raw flavor

Yellow: Moderate maturation; slightly sweeter tang

Orange: Mostly ripened fruit; sweeter still

Red: Fully ripened; sweetest of the big bells

Aloha: Specialty pepper with red and yellow stripes and mild sweetness

Mini Sweet: Red, orange, yellow or green; smallest, sweetest variety

Onions

While some of these beautiful, layered bulbs are ready to eat as soon as you slice them, others benefit from caramelizing, pickling or otherwise cooking to soften their natural bite.

Yellow: Coppery skin, pale yellow flesh; mild, all-purpose cooking pick

White: White skin and flesh; sharp flavor ideal for cooking or salsa

Red: Reddish purple skin, purple-rimmed white flesh; mild flavor, good raw or pickled

Sweet: Pale yellow skin, white flesh; sweet flavor good raw or cooked

Cipollini: Small, squat; pale yellow skin and white flesh; sweet, usually cooked whole

Shallots: Small, teardrop-shaped; rose gold skin, pale purple and white flesh; subtle flavor

Green: Long, green leaves, small white bulb; very mild, great for garnishes

BLT Besties

For all you omnivores out there, the BLT is a shining monument of what’s possible when plants and meat work together—rich, crispy bacon joining forces with produce in its purest form to create one of the tastiest trifectas there is.

◄ Dreamfarm “Clongs Lite” Tongs p. 34

◄ Dreamfarm “Kneed” Spreading Knife p. 34

B is for…

Beautiful Bacony Bliss. While bacon can take many forms, here in the states this iconic meat is typically cut from pork belly, then cured, smoked and sliced so you can get straight to sizzling.

Niman Ranch Applewood Smoked Uncured Bacon

This amazing, all-natural bacon features center-cut uncured pork belly sourced from family farms, hand-trimmed and slow-smoked in small batches over real Applewood. Made with simple ingredients like salt, celery powder and turbinado sugar, it has no antibiotics, no artificial ingredients and no added nitrates or nitrites. It’s even certified humane!

L is for…

Light, Leafy Lettuce. From iceberg to red leaf and more, there’s a whole garden of greens to choose from! For a low-carb option, you can also wrap your B&T in L and skip the bread entirely.

organicgirl

good clean greens

Amplify your sandwich with 100% organic greens grown just down the way in Salinas Valley. They’re full of flavor (good), triplewashed (clean) and packaged in 100% recycled/recyclable containers (green)! For the perfect BLT, we recommend the crispy crunch of butter lettuce or romaine, but their whole line of greens is full of fresh options to try.

Fried Green Tomatoes

This Southern-style recipe stars green tomatoes which keep their hearty crunch and tangy flavor even after cooking. Enjoy as an appetizer or inside a BLT for a fantastic twist on a classic.

T is for…

Tantalizing, Tender Tomatoes. Plucked at the peak of ripeness, these sweetand-savory summer fruits (yet another botanical berry!) bring a bright and juicy touch to any sandwich.

Full Belly Farm Organic Heirloom Tomatoes

Stack your sandwich high with sustainable, locally grown heirloom tomatoes fresh from a certified organic farm in Yolo County’s Capay Valley. Known for their unique shapes, varied colors and BIG, juicy taste, seasonal heirloom tomatoes are the natural choice for a BLT. Cut your favorite varietal into thick slabs for a tangy, tender triumph.

The Other T

Wash it all down with a bottle of Just Ice Tea!

Not only do these certified organic and Fair Trade bottled teas come in fantastic flavors like Peach Oolong, Berry Hibiscus Herbal and Moroccan Mint Green Tea, their parent company, Eat the Change, is also committed to improving our food (and drink!) system at every level. This means more sustainable sipping that’s good for the planet, the producers and the people who enjoy a nice cold glass of tea. Cheers!

PB&J Perfection

Sandwiches aren’t just our bread and (peanut) butter, they’re our jam! That’s right, folks, it’s peanut butter jelly time. A household staple for nearly a century, the humble PB&J has since evolved into variations like the AB&P (almond butter and preserves), WB&M (walnut butter and marmalade) and any other acronym that tickles your taste buds!

Up the ante on this childhood favorite with authentic fruit spreads made in France with simple, premium ingredients like the finest non-GMO fruit. With gourmet options ranging from Apricot or Cherry Preserves to Blueberry Fruit Spread (more fruit, less sugar) and many more, the possibilities are endless!

Bonne Maman Fruit Spreads

Jam Session

JAM

thick, spreadable, made with chopped or mashed fruit pieces

JELLY

smooth, clear, made with fruit juice and no fruit pieces

PRESERVES

thick, syrupy, made with whole or large chunks of fruit

FRUIT BUTTER

smooth, spreadable, made with pureed fruit and spices

MaraNatha Almond Butter

All about almonds? Make your sandwich with MaraNatha! Creamy or crunchy, roasted or raw, these beautiful nut butters feature allnatural California-grown almonds, double ground for a velvety texture and sweet, mellow flavor, plus sustainably sourced palm oil for super spreadable, no-stir deliciousness.

Refrigerator Jam

Make some DIY J(am) with this simple recipe featuring four fruity variations. RECIPE

Fun Fact

Just when you thought every possible fruit or vegetable is actually a berry in disguise, it turns out strawberries, blackberries and raspberries aren’t berries at all! Not only that, scientifically speaking, peanuts and almonds aren’t even nuts, but legumes and drupes respectively. Learn more about the wild world of botanical classifications online!

Crazy Richard’s Peanut Butter

Build your PB&J (or snack-tastic celery sticks and apple slices) with pure, unadulterated peanut butter made with only that—peanuts! No added salt, sugar or palm oil here! Just good, old-fashioned, non-GMO, Americangrown, dry-roasted, ground peanuts fresh from a Certified B Corporation. It’s crazy good!

Good Good No Added Sugar Jams & Jellies

For all the sweetness without the sugar, try these fantastic fruit spreads made with whole fruits and no artificial flavors. Dig into sweet jams like Strawberry, Blueberry, Raspberry and Cherry, along with old-fashioned Orange Marmalade and classic Concord Grape Jelly, all naturally sweetened with stevia.

LEARN MORE

DeliDI Y

Whether you’re craving the definitive deli-style sandwich stacked high with all the fixin’s or something a little different, start with these six basic categories then mix and match to your heart’s content!

Breads

From pre-sliced loaves of white, wheat, potato, rye or sourdough to shapely substitutes like bagels, baguettes, croissants, challah, naan or pita, choose your base by your preferred flavor, texture, bread-tofilling ratio and ease of eating (open face was never going to be easy).

Meats & Mains

For a proper deli sandwich, lay it on thick with premium deli meats like ham, turkey, chicken or roast beef sliced to order at our Kitchen (see p. 19) or stack it high with salami, pastrami, steak, sausage, hardboiled eggs, marinated tofu, grilled portobello mushrooms or a medley.

Spreads

Mayo and mustard are only the beginning! Diversify your dips with hummus, cream cheese, pesto, aioli, salad dressing, pasta sauce, guacamole, tapenade, chili crunch, Mendocino Mustard, Divina Caramelized Onion Jam or your own custom creation —learn more on p. 17!

Preserved Produce

Pickled, brined, marinated or dried, add major flavor and texture with artichoke hearts, beets, olives, sauerkraut, capers, relish, Jeff’s Garden Organic Jalapeños, Three Little Pigs Cornichons, Randy’s Artisanal Deli Style Dill Pickles, Divina Peppers and Fresh Gourmet Crispy Veggies more on p. 16!

Fresh Produce

While you got a tease from the BLT, there’s a whole garden of goodies to choose from! Go wild with all sorts of greens and microgreens, plus sprouts, fresh peppers, cucumbers, onions, grated carrot, jalapeños, avocado, mushrooms, cabbage and fresh herbs for even more flavor.

Cheese

Provolone, Swiss, Pepper Jack… whichever you pick, the slice is right—and so are shreds, crumbles and spreads! Drop by our Specialty Cheese Department for tangy goat cheese, an unctuous blue, ultra creamy brie, fresh mozzarella, creamy burrata or your favorite fromage.

Top-notch

Fresh Gourmet Crispy Veggies

If you’re a fan of adding chips to your sandwich, prepare to be amazed. Made from fresh, non-GMO produce, these tantalizing toppers from Fresh Gourmet are crunchy, flavorful and convenient. Simply pop open a bag of their Crispy Jalapeños for craveable heat, pour on their Crispy Garlic Pepper Onions for some bold and savory spice or dive into their Crispy Dillies (pickle-flavored fried cucumbers) for a tangy, salty finish. Pro Tip: If you want to think outside the sandwich, they also add delicious, crunchy goodness to salads, burgers, casseroles, baked potatoes and more!

Divina Peppers & Spreads

Dedicated to sharing authentic international flavors, Divina partners with sustainable family farms to source real, Mediterranean-grown ingredients for their traditionally inspired spreads and antipasti. Try their Chopped Calabrian Peppers for some spicy, fruity and spreadable fare, reach for their Organic Roasted Red Peppers for a meaty, smoky and juicy addition, add Sliced Pepperoncini for a crunchy, bright and piquant touch or slather on their sweet and savory Caramelized Onion Jam to take any sandwich over the top.

Mayo-Yays!

Used to supe up everything from sandwiches to potato salads, mayonnaise is a classic, creamy condiment made from oil, egg yolks, vinegar or lemon juice, and seasonings. It’s also a blank canvas for your culinary creativity! Try adding different flavor enhancers to create a secret sauce that’s all your own.

Refrigerator Pickling

For more DIY fun, pickle your favorite summer produce with this super simple recipe!

↓ Tools of the Trade

Repurpose Plates

For the full deli-style experience without the waste, serve your sandwich on a compostable plate! Made from sugarcane scraps and wood pulp, these plant-based plates are a durable and renewable option for sustainable snacking.

Harold Import Company Squeeze Bottle

Once you make your custom condiment, you’ll need something to put it in! Pick up a BPA-free squeeze bottle or two sourced by this family-owned company, perfect for easy squeezing, fancy plating and storing sauces alike.

Randy’s Artisanal Deli Style Dill Pickles

Handcrafted in the USA with real, quality ingredients, these classic, crisp and tangy cukes pack a punch with plenty of garlic, dill and spices. Stock up on spears and slices so you can serve them in your sandwich and on the side!

RECIPE

LEARN MORE

Poof! You’re a Sandwich

Casey Aaseth CORPORATE EXECUTIVE CHEF ►

When you just want a killer sandwich without the work, our Kitchen has you covered! Our signature sandwiches are handcrafted with care by our talented team using fresh-baked bread, flavor-packed produce, premium meats and cheeses, and chef-created recipes —it’s pretty much magic.

Bakery-Fresh Breads

Did you know our Bakery’s artisan breads are made from scratch, handshaped and baked fresh in-house daily? It’s true! Our dedicated Bakers use only high-quality ingredients and never any additives or preservatives to make all sorts of loaves you’ll love. Even better, our Deli Team uses these same scratch-made breads to craft many of our signature sandwiches!

Tina Moore

◄ DIRECTOR OF BAKERY OPERATIONS

Sourdough Roll

Scratch-made with our own natural starter, these popular rolls have a pleasantly sour taste, medium crust and tender inner texture.

Sprouted Grain Roll

This hearty roll features sprouted grains for extra nutrients and has a soft, slightly open crumb that’s easy to sink your teeth into.

Made with extra virgin olive oil, this traditional Italian bread is soft and airy with mild flavor and minimal crust—it’s like tucking into a cloud!

Pugliese Roll

This mild Italian roll is similar to French bread with a slightly crusty exterior and a soft, pillowy interior still firm enough to hold some fixings.

Dutch Crunch Roll

The perfect balance of soft and crispy, these fresh-baked rolls have an open texture and slightly sour taste with a thin, crackly crust on top.

Ciabatta Roll

Premium Proteins

What makes our meat selection a cut above? Quality without compromise. Just like our Meat Department, our Kitchen only uses the very best proteins sourced from responsible companies as committed to wholesome excellence and great taste as we are. Try these magnificent meats on our signature sandwiches or take some home à la carte to make your own!

Visit your local Nugget Market’s Kitchen, where our friendly associates will assist you with all your charcuterie needs!

Premium Deli Meats & More

Featuring Boar’s Head

This family business has been making the highest quality delicatessen products for more than a century! Their delicious deli meats are crafted with the finest ingredients and no artificial colors or flavors, fillers, byproducts or added MSG. To top it off, they also make a variety of choice cheeses and condiments fit for a feast!

Chef-Prepared Fresh to Market Roast Beef

Featuring Certified Piedmontese

To make this mouthwatering meat, our chefs start with sustainably raised and naturally lean and tender Certified Piedmontese top round beef, season it with a special blend of herbs and spices and slow-roast it in-house for a rich and authentic flavor.

Chef-Prepared Fresh to Market Turkey

Featuring Diestel Family Ranch

Roasted here in-house, this tender, all-natural turkey breast is responsibly sourced from a local family ranch in Sonora. With no added antibiotics, hormones, artificial ingredients or preservatives ever, it’s some of the finest turkey you’ll ever taste!

Chef-Prepared Fresh to Market Chicken

Featuring Smart Chicken

In partnership with Smart Chicken , our house brand of chicken is humanely raised on family farms, cage-free and vegetarian-fed with no antibiotics ever. It’s also hand-trimmed and pure air-chilled, which helps the meat stay fresh, tender and delicious.

Now Ser ving

FRA’MANI CURED MEATS

When all you make is magnificent meat, the results speak for themselves. Founded in 2006 by Chef Paul Bertolli, this Berkeley-based company recreates traditional Italian flavors by taking the time to do things right.

They start by sourcing humanely raised pork from family farms dedicated to sustainability. Aged to achieve optimal flavor and texture with no antibiotics, added hormones, meat byproducts or artificial ingredients, every single slice is simple, spectacular and made to be savored.

Drop by our deli case for one of these sensational sandwiches starring Fra’mani meats or grab some slices à la carte to make your own!

SIGNATURE SANDWICHES

Mafioso

Fra’Mani Smoked Ham, Mortadella and Spicy Capicollo piled high on a fresh-baked sourdough roll with provolone cheese, oven-roasted tomatoes, spring mix, deli mustard and olive tapenade

Monza

Fra’Mani Rosemary Ham and Smoked Pancetta with fresh mozzarella, oven-roasted tomatoes, spring mix and deli mustard on our Bakery’s fresh-baked ciabatta

Fra’Mani Rosemary Ham Wrap

Fra’Mani Rosemary Ham with Swiss cheese rolled in an Atoria’s flatbread with house-made basil mayonnaise and fresh spring mix

NEW Mafioso

Made with Fra’Mani’s marvelous meats!

MARVELOUS MEATS

Rosemary Ham

Naturally sweet pork with herbal rosemary and a hint of smoke

Apple Ham

Tender meat with light smokiness and a note of apple sweetness

Smoked Ham

Whole-muscle ham (lean dark meat) smoked over natural hardwood

Mortadella

Prime leg, shoulder and belly cuts

ground fine and speckled with pork jowl, all slow-roasted with a subtle smoke

Smoked Pancetta

Succulent pork belly hand-trimmed and seasoned with herbs and spices, then slow-smoked over hardwood

Spicy Capicollo

Boneless pork shoulder seasoned with red pepper, garlic, fennel seed and black pepper, then smoked for robust flavor

Picks from Our Pros

WHEN IT’S TOO HOT TO COOK: The Tuscany

Ripe tomatoes, fresh mozzarella, fresh basil, extra virgin olive oil and a touch of balsamic glaze all on freshly baked ciabatta

“Love a good caprese-style cold sandwich.”

Just one look at the menu above our deli counter and you’ll see there really are SO MANY SANDWICHES to try. If you need a little help deciding which one’s for you, our team has recommendations for every sandwich situation!

Theresa D. —Kitchen Manager at Nugget Market, Vacaville

WHEN YOU’RE FEELING ADVENTUROUS:

Pork (or Veggie)

Banh Mi

Chef-prepared 24-hour Cilantro

Lime Pork on a freshly baked sweet roll with garlic mayo, house-pickled carrots and onions, fresh jalapeño, cucumbers and cilantro. Also available vegetarian!

“Sweet and spicy.”

Niles S. —Kitchen Manager at Nugget Market, El Dorado Hills

“The veggies pack a crunch and bring some spiciness.”

Courtney T. —Kitchen Manager at Nugget Market, Roseville (Pleasant Grove)

MVP: Firecracker

Peppered turkey, pepper jack, cheddar, roasted red bell peppers, red onion, spring mix, house-made chipotle mayonnaise

“Very filling with a little kick. Good hot or cold.”

Bryce S. —Chef de Cuisine at Nugget Market, Davis (Covell) Plus many other fans!

WHEN YOU’RE HUNGRY: The Stallone

Chef-prepared roast beef and bacon on freshly baked focaccia with mayo, horseradish sauce, horseradish cheddar, red onion rings and pickled jalapeños

“Roast

beef, bacon and horseradish…

what’s not to love?!”

Jesse G. —Kitchen Manager at Nugget Market, Davis (Covell)

WHEN YOU WANT SOMETHING MEAT-FREE: The Californian

Grilled portobello mushroom on freshly baked focaccia with basil aioli, mixed baby greens, basil, tomatoes, sweet red onions and chèvre

“It lives up to its name with its filling, diverse, sunny flavor combinations.”

Liz B. —Kitchen Manager at Nugget Market, Novato

WHEN YOU WANT TO SPICE THINGS UP: El Matador

A quarter pound of thin-sliced Burgundy Pepper Tri-Tip plus Gouda, green chiles, roasted red peppers, red onions, spring mix and house-made chipotle aioli on a freshly baked ciabatta roll

“One of my faves! Love the chipotle mayo and steak.”

Gina S. —Kitchen Manager at Sonoma Market

► Sandy’s Pick: Bottle Rocket is on p. 3!

Melty Cheesy, Pretty Please-y

We grow into lots of foods, but we never outgrow a good grilled cheese—it’s like a warm embrace. Its simple formula reliably results in mouthwatering meltiness: oozy, sumptuously molten cheese contrasting against crisp, glistening buttered bread. And really, that’s just the beginning. Give this humble yet glorious sandwich some grown-up flair with fancy fromage and gourmet extras!

Point Reyes Toma

This go-to cheese has the honor of being good ol’ reliable. It’s mild with sweet, nutty notes—about as easy and approachable as it gets. If you want more attitude, try the Truffle or Herbs de Provence variations!

Marieke Smoked Gouda

This is what smoked Gouda is supposed to taste like. Aged on pine wood and gently smoked over hickory, this savory specimen is meaty and full-flavored. Its heartiness satisfies sandwich needs beautifully—hold the ham!

Fromagerie Guilloteau Saint Angel Triple Cream Brie

The extra-creamy, luxurious ivory paste of this triple cream brie is already so soft it melts in your mouth, so just imagine how it is heated up! Buttery and clean with tang and a hint of mushroom, it’s heavenly.

BelGioioso Fontina

If ever there was a cheese made to be melted, this is it. Aged for over 60 days, this silky-smooth Fontina is mild and buttery, making it an agreeable addition to almost any gourmet goodie in your five-star fare.

Emmi Kaltbach Cave-Aged Gruyère

This cheese ages peacefully in the mineral-rich air of sandstone caves, cared for meticulously for a year. The result is well worth it: with a delightfully fruity tang and fine, crunchy crystals, it’s its own experience.

Champignon Grand Noir

It’s a fine affair with this blue beauty. Bold and creamy, this elegant cheese is made in Germany with the very best milk for distinctly sharp yet sweet and salty lusciousness. Goes grand sandwiched with jam!

Deer Creek The Rattlesnake

Want a bite that bites you back? The Rattlesnake definitely isn’t shy. Spicy, sweet, tropical and HOT, this perfectly aged cheddar is infused with premium gold tequila and habanero peppers for a pleasurable punch.

Focaccia Caprese Panini

Heirloom tomatoes, basil pesto, fresh mozzarella and our Bakery’s scratchmade focaccia make this marvelous, melty sandwich a true celebration of summer.

PREP TIME: 5 MINUTES

COOK TIME: 6–8 MINUTES

YIELD: 2 SERVINGS

INGREDIENTS

• 2 squares Nugget Market’s Focaccia

• 4 tablespoons basil pesto

• 8 slices fresh mozzarella

• 1 large heirloom tomato, sliced

• ¼ teaspoon kosher salt

PREPARATION

Heat a panini skillet on medium heat.

Slice each focaccia in half to create sandwich slices. Spread pesto on cut side of each slice, then top half of them with equal portions of mozzarella, tomato seasoned with kosher salt and remaining slices of bread. Place sandwiches in skillet and press down with panini press. Heat 6–8 minutes, or until golden brown. Adjust the heat as needed so the cheese is melted through without burning the bread. Serve warm.

Fresh-Baked Focaccia

We gotcha focaccia here! Our Bakery scratch-makes and bakes this fluffy, olive oil-rich flatbread fresh in scrumptious, sandwich-worthy flavors like Asiago Parmesan, Jalapeño Cheddar and Garlic Herb. Just slice them in half horizontally, fill with what you desire and press—presto!

Lodge Cast Iron Panini Skillet

For the perfect panini, you need iron-clad technique, and Lodge Cast Iron takes care of it for you! Crafted in America and seasoned with 100% natural vegetable oil, these skillets are waiting for you in our General Merchandise Department.

GRILLED CHEESE PAIRING Schramsberg Vineyards Blanc de Blancs

Made from 100% chardonnay grapes, this dry, crisp sparkling wine is a true crowd pleaser. Its bright notes of green apple, fresh citrus and a touch of toasted bread make it excellent with a range of cheeses (and, therefore, cheese sandwiches!).

Lewis Road Creamery Butter

Sourced from just nine family-owned farms, the milk used to make this beautiful butter comes from cows that graze on open pastures in New Zealand 365 days a year. A focus on regenerative farming and healthy soil ensures incredibly nutritious grass, resulting in a butter beaming with a bright yellow color and creamy texture unlike any you’ve tried before.

PRO TIP:

Add oil to your butter when you grill your ‘wich to raise the smoke point and keep the delicious flavor and texture without getting black specks. Mayo is also commonly used in place of butter, but we like to preserve the crunch as much as possible!

GRILLED CHEESE PAIRING Dokkaebier Brewing Rice Kolsch

Brewed locally in Oakland, California, Dokkaebier Rice Kolsch is a crisp, lightly sweet craft brew with subtle notes of citrus. It’s easy to enjoy with a grilled cheese in hand, especially in warm weather!

Grilled Cheeses Galore

From fig-based bliss to multi-cheese masterpieces and other tempting twists on the classic, scan to get cooking with these delicious recipes and more!

Dalmatia Fig Spread

Dalmatia’s award-winning recipe uses first-class figs from the Dalmatian Coast of Croatia and other Mediterranean regions. Its sweet, full-bodied flavor perfectly elevates your choice of cheesy goodness.

Use finely shredded Parmigiano Reggiano on the outside of your grilled cheese with butter to get an even crispier (and cheesier) bite!

Divina Caramelized Onion Jam

If you think caramelized onion jam consumed straight by the spoonful is unpalatable, you haven’t had this divine spread from Divina. Lay it on thick and smear this hearty yet mellow, savory yet sweet jam on your sandwich, then dive in!

PRO TIP

The Crusty Italian Grilled Cheese

Artisan bread and caprese-style ingredients give this grilled cheese sandwich a true taste of Italy

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 2 ciabatta rolls

• 1 ounce butter, softened

• 6 ounces burrata

• 6 ounces Sartori

Balsamic BellaVitano

• 6 ounces roasted red tomatoes

• Grosoli Balsamic Glaze, for dipping

PREPARATION

Heat a large skillet over medium heat. Cut the ciabatta rolls into ¾-inch slices, then spread butter on both sides of each slice. Toast 1 side of 2 bread slices in the skillet, then flip 1 slice and top with ¼ of each cheese and ¼ of the tomatoes. Top with other piece of bread, toasted side down.

Once bottom slice is toasted, carefully flip sandwich to toast the other side, then remove from pan. Repeat for remaining sandwiches.

Serve with balsamic glaze for dipping.

Sartori Balsamic BellaVitano

Balsamic and buttery cheese is already such a natural pairing, so why not combine the two into one? Wheels of this nutty, fruity Sartori original are made from high-quality milk in Wisconsin, then bathed in premium aged Italian balsamic vinegar for sweet notes to harmonize with the savory.

GRILLED CHEESE PAIRING Umani Ronchi Verdicchio

This dry Italian white wine is an experience in and of itself! Bright and vibrant with notes of citrus and flowers, it’s the perfect sophisticated complement to any rich fare.

Grosoli Balsamic Glaze

It’s smooth, it’s viscous, it’s gorgeously tangy—it’s the perfect finishing touch drizzled temptingly on your grilled cheese (especially if said sandwich contains basil and tomato). Bellissimo!

Cara Mia Tomato Bruschetta

Hello, ruby-red tomato tastiness! Boasting fresh garden quality, Italian-style bruschetta is the simplest way to make your grilled cheese as fancy as can be. This jar of joy will add slight sweetness and inviting juiciness to your cheesy cuisine!

Make HOT!it

We’re turning up the temp! Though it may be a little warm outside, a hot sandwich is always welcome. How else can you get such an irresistible melding of flavors? Explore all the forms hot sandwiches can take (even some slightly controversial… we’re looking at you, hot dog!), from hamburgers to pulled pork and more.

Spicy Chicken Tender Sliders

Homemade coleslaw and a sweet and spicy honey gochujang sauce take air-fried chicken tenders over the top in these sensational sliders.

St. Pierre Brioche Slider or Hot Dog Rolls

Look at how inviting these buns are. Golden, plump, soft and shiny, they’re almost begging for a bite! But you’ve gotta put stuff in between them first. Luckily, their buttery sweetness comes in forms befit for sliders to sausages, pairing well with almost anything (especially French mustard)!

Zab’s Datil Pepper Hot Sauce

A dab of Zab’s is sure to add a little spicy intrigue to your sandwich, especially because it’s made with a special rare pepper: datil. It’s known for its slow burn and sweet, tingly heat. Try their Original—classic and vinegarbased—or St. Augustine Style, which is sweeter and fruitier.

Just Bare Chicken Strips

These chompable chicken strips are champions of their class: in addition to being juicy and crispy, this high-quality protein is antibiotic-free and ethically raised. They’re your secret to a supereasy yet succulent chicken sandwich!

A Hotly Contested Subject

There’s been some rightfully impassioned debate about what passes as a sandwich and what doesn’t. At its simplest, it could be defined as some sort of filling sandwiched between carbs, right? So, in frank terms, that makes a hot dog a sandwich (though perhaps its own subclass). Those who would say otherwise may have some good points, but we’re not here to grill anyone or boil over with emotion—we’re here to talk about what we know for certain to be true: that hot dogs, no matter how you define them, are divine.

Mustard Mastery

As an essential companion to sausage, mustard matters. There’s whole grain mustard, with a coarse, grainy texture that adds a delightful (and literal) pop to your bite, along with sharp flavor. On the other side of the spectrum, there’s sweet, tangy honey mustard, great for brushing onto sausages before roasting. Of course, hot mustard can’t go unmentioned! Also known as English or brown mustard, it adds a touch of extra intrigue. To achieve true mustard mastery, explore all these options and more in our aisles!

Mount Olive Majestic Picklery Premium Fancy Sweet Relish

Mount Olive presents the Midas of sweet relishes—made with real cane sugar and precision, it gilds everything it touches in tangy-sweet flavor. Grace your hot dog with a relish you’re sure to… relish.

Miller’s Uncured Angus Beef Franks

For a sandwich (or however you define it) as sacred as the hot dog, the most important thing is the dogs themselves. That’s where Miller’s comes in! These girthy, hickory-smoked franks have been made with traditional methods and premium fresh Angus beef in Oakland since 1910. Woof!

Fresh to Market Sausages

It really doesn’t get any more local than this: our own fresher-than-fresh Fresh to Market Sausages are handmade daily right in our stores by our talented Meat Department associates! They’re juicy, they’re flavorful, they’re natural—they’re everything you could ever want in a stupendously superior sausage.

Both our chicken and pork sausage varieties are made with only the highest-quality meat with no fillers ever, and seasoned with our signature spice blends, completely free from nitrates, nitrites, MSG and phosphates. We offer tons of unique flavors to explore, and luckily, summer’s a long season—you’ve got time to try them all!

Sensational Sausage Seasonings

Make it the Summer of Sausage with these and other fantastic flavors!

Beer ’N’ Bratwurst: Add a little booze to your brat with a dash of beer in the mix.

Louisiana Hot: For some spicy Southern flair, turn up the heat with this awesome option.

Burgundy Pepper: With a reliable, deep flavor, this blend is a tried-and-true favorite.

Trumer Pils

Brewed in Berkeley but born in Austria, this German-style pilsner is light and refreshing with subtle hop aromas on the finish. An excellent pairing with a brat!

Boar’s Head Sauerkraut

Staying true to time-tested, old-world German flavor, this delightfully crisp, slightly tart fermented favorite is as authentic as it gets. Pile on the ’kraut ’til you can’t see the sausage. (Kidding, but you’ll want to!)

St. Pierre

Brioche Pretzel Rolls

Turn up the deliciousness with the soft, sesame seed-topped union of brioche and pretzel. Made in France, these beautiful buns lend a professional look and double the delectability— très magnifique!

SIP ALONGSIDE SAUSAGE

RECIPE

Slow-Roasted Pulled Pork

Serve this mouthwatering pulled pork with barbecue sauce on the side, in soft roll sliders stuffed with coleslaw or with Grilled CinnamonGlazed Pineapple for a sweet and savory treat.

Pulled Pork Perfection

There’s something unapologetic about pulled pork. Fall-apart, juicy and melt-in-your mouth at its best, it’s hard to contain its succulence in a bun, some of it spilling out in messy magnificence as you bite. We’d have it no other way! The time and effort are well worth it.

Fresh to Market 100% Berkshire Kurobuta Pork

A.K.A. The World’s Best Pork, our Fresh to Market 100% Berkshire Kurobuta Pork lives up to its title. Renowned for its choice flavor, deep color and amazing tenderness, this heirloom breed is humanely raised on Berkwood Farms’ network of sustainable family farms right here in the USA. Take your pulled pork to another level with this premium prize renowned by chefs the world over!

Lillie’s Q Sauces

Based on the company founder’s grandma’s recipes, Lillie’s Q transports the flavor of the South to you wherever you are. Their Memphis-style Smoky Barbeque Sauce balances sweet with smoky, and their Western Tarheel State-inspired Carolina Barbeque Sauce is tangy perfection thanks to tomato and vinegar.

► Scan for cocktail and mocktail recipes ideal for making the most of your mixers.

RECIPES

Fever-Tree Mixers

Mix with the best: Fever-Tree! Driven by taste and carbonated with fine bubbles for a silky mouthfeel, these magnificent mixers never use artificial flavors or sweeteners so you can enjoy truly effervescent, sophisticated beverages. After crafting these lovely libations, explore every other flavor there is!

Mocking Bee Mocktail

Summer Buck Cocktail

Onion Smash Burgers

As simple as they are delicious, these diner-style burgers elevated with Wagyu beef are sure to be a smash hit.

PREP TIME: 10 MINUTES

COOK TIME: 3–5 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 2 tablespoons yellow mustard

• 2 tablespoons mayonnaise

• 2 tablespoons ketchup

• 2 pounds Mishima Reserve American Wagyu Ground Beef

• 2 medium yellow onions, sliced very thin

• 2 teaspoons kosher salt

• 8 slices Boar’s Head American Cheese

• 4 potato buns

• 8 dill pickle spears, for serving

PREPARATION

Heat a griddle or large frying pan over medium-high heat.

Mix mustard, mayonnaise and ketchup to make the smash sauce, then set aside.

Separate ground beef into 8 equal balls then place onto cooking surface. Divide onions into 8 equal piles and place onto each ball of ground beef. Using a metal spatula, smash each ball of ground beef and onions into flat patties then season with kosher salt.

Once the patties have started to brown around the edges, about 2 minutes, flip each patty and top with 1 slice of cheese.

Spread a heaping tablespoon of smash sauce on each of the top buns, then place on the patties to steam. Place the bottom buns on top of the top buns to steam, as well.

After the cheese is melted and the buns are warm, about 2 minutes, stack 2 patties on each bottom bun, top with top bun and serve immediately with pickles.

Lodge Cast Iron Grill Press

Smash burgers get their name not only because you smash ’em into your face —they’re also literally smashed as a technique in cooking. While seemingly an instinctive action, this press is for the pros—and with a spiral handle that stays cool and an oiled, easy-release finish, it’s easy to use, too!

Taste, of course, factors highly when it comes to producing the perfect burger. And if you’re the kind that really likes to revel in the flavor of your meat in all its juicy glory, there’s nothing quite like Mishima Reserve American Wagyu Just like us, they make aiming for the extraordinary a way of life.

Mishima Reserve works with a network of small, family-run ranches across the Western United States who follow strict protocol in every aspect of raising their herds, which consist of Japaneseheritage Kuroge Washu bulls crossed with American cows—a union of the tender, healthy richness characteristic of the former and the classic beefiness of the latter. The goal is for their growth to be the slow, natural kind, as gradual weight gain maximizes that marvelous marbling the breed is known for. The end result is a divinely delicious coarse-ground American Wagyu beef. The first bite is blissfully buttery and resplendently rich —and every bite thereafter is just as good.

Santa Maria Tri-Tip Sandwich

This coastal classic stuffed with pinquito beans, pico de gallo and plenty of thinsliced beef is a breeze to make when you start with our pre-marinated tri-tip.

Fresh to Market Santa Maria Style Seasoned Tri-Tip

The culinary trends of SoCal are as inspiring as they are delicious! Garlic, paprika, pepper and other spices take center stage in this spectacular seasoning. Ask a friendly Meat Department associate about all our pre-seasoned offerings!

Our Meat Department

Our best advice for an awesome BBQ season? Make friends with your local Nugget Market’s team of friendly Butchers! They’ll hook you up with premium cuts, let you know about great deals, slice it whichever way your heart desires and even share their expertise on the best way to cook it.

Aside from being some of the most knowledgeable people around when it comes to the marvels of meat, they’ve got the technical side down, too. With an average of over 90 years combined experience at each of our 16 locations, you can surely put your trust in them!

Folie à Deux Cabernet Sauvignon

From the Alexander Valley in Sonoma County, Folie à Deux is full-bodied with well-structured tannins and ripe dark fruit notes. An excellent pairing with tri-tip!

From helping you pick out a cut that perfectly suits your needs to custom-tying a roast to knife sharpening or being a sounding board for cooking advice, our pros will serve you with that classic old-world, boutique charm. They’re looking forward to seeing you and helping you explore all our Meat Department has to offer!

TRI-TIP PAIRING

RECIPE

Sides & Sips

Rusty’s Chips

Agood meal has to be well-rounded. While one could argue that most of the food groups (if not all) are represented in a sandwich, you’ve got to have something refreshing to wash it down with. And really, the importance of a good side can’t be understated! More food and drink = more to enjoy! Complete your feast with these outstanding options.

Soak in that SoCal flavor with a bag of these perfectly crispy, all-natural and totally crave-worthy chips. Handmade in small batches from start to finish in Huntington Beach with simple, quality ingredients like hand-sliced Bakersfield potatoes, whole corn tortillas and Mediterranean Sea salt, they’re the real deal!

The Republic of Tea Bottled Drinks

This fancy tea is conveniently encased in glass bottles so, while completely worthy of the action, you won’t have to lift a pinky. Crisp, clean and expertly steeped, flavors like Passionfruit , Pomegranate and Decaf Ginger Peach provide perfect parch-preventing punctuation to any hearty summer fare.

Boulder Canyon Potato Chips

If you consider yourself a chip connoisseur—a fan of flavor, a champion of crunch—you’ve been missing out if you haven’t tried Boulder Canyon. Made from original family recipes with thick-sliced, American-grown potatoes, it’s home-grown taste in a bag. (Sneak some into your sandwich if you want to upgrade them from “side” status!)

Alexia Frozen Fries & Onion Rings

The folks at Alexia say they don’t just craft sides, but also “small ripples of joy.” And it’s true. In addition to being crispy and satisfying, these are fries you can make on the fly—check out their Yukon Gold, Sweet Potato and Waffle Cut Fries in our Frozen Department, and don’t forget their panko-breaded Onion Rings!

Goodles Noodles

These groovy noodles take the classic pasta-rific forms of mac, shells and more to a whole new level. They’re good on good with clean ingredients, plus extra plant nutrients, protein, fiber and, wait for it… real cheese. Did we mention the taste? Yep, they’re GOOD. You really can have it all.

C₂O Coconut Water

Sweet, young Nam Hom dwarf coconuts from Thailand’s fertile inland freshwater estuaries are the “C” in “C₂O.” With superior taste and essential electrolytes, one sip will take you away for a brief moment to your own tropical island. Hydration + (mental) vacation = true refreshment!

La Morenita Tortilla Chips

With humble beginnings in a family restaurant, these chips became so popular (because they’re immensely delicious) that the Curiel family decided to go big and bring them to households across California. They’re still proudly made in small batches in Napa—you can always count on their authentic, quality flavor. Now all you need is the guac!

Taylor Farms Organic Chopped Salad Kits

Quick! You need some healthy greenery on the table, but you haven’t the time! No bother—Taylor Farms is here to save the day! These organic chopped salad kits are full of crunchy layered flavor, all ready to go. Try blends like bright, citrusy Lemon Parmesan; classic, robust Kale Caesar or fresh, textural Chimichurri Pre-washed and prepped, simply toss and enjoy!

line of sleek cooking gadgets. Invented in Australia, these cool tools sport silly names and clever functional designs. The Garject Lite, for example, is a garlic press that scrapes itself clean and ejects the peel, while the Eggler lets you crack, peel and slice a hard-boiled egg and the Flapple slices and cores apples then folds flat for easy storage. It’s the stuff of dreams. Explore these marvels of the modern age and more in our General Merchandise Department!

Sides from Our Kitchen

Whether you’ve been taking it easy all summer (and intend to keep it that way) or have an event you need to scurry to in a hurry, we’ve got you covered! From chef-prepared macaroni and potato salads to coleslaws and more, it’s our pleasure to fix you up with scratch-made quality. Visit our Kitchen to discover a world of deliciousness!

Farfalle Pasta Salad

Perfect for barbecues and picnics alike, this summery side is bursting with vibrant, Mediterranean flavors.

PREP TIME: 20 MINUTES

COOK TIME: 12 MINUTES

YIELD: 4–6 SERVINGS

INGREDIENTS

• 8 ounces farfalle pasta

• 3 tri-colored sweet peppers, sliced into rings

• 1 pint heirloom cherry tomatoes, halved

• 1 cup Kalamata olives, halved

• 1 cup shredded Parmesan cheese

• 1 pint perlini fresh mozzarella balls

• ½ bunch Italian parsley, chiffonade

• ½ cup extra virgin olive oil

• Kosher salt, to taste

• Cracked black pepper, to taste

Yukon Gold Potato Salad

For a fresh take on potato salad, try this simply delicious version made with hard-boiled eggs, whole grain mustard and fragrant dill.

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

YIELD: 4–6 SERVINGS

INGREDIENTS

• 3 pounds small Yukon gold potatoes

• 4 hard-boiled eggs

• ½ bunch dill, chopped fine

• 3 green onions, sliced thin

• 2 tablespoons whole grain mustard

• 1 tablespoon extra virgin olive oil

• Kosher salt, to taste

• Cracked black pepper, to taste

PREPARATION

Place potatoes into a pot with cold, salted water and parboil for 15–20 minutes, until tender, then drain and set aside.

Rough chop the hard-boiled eggs and place into a work bowl with dill, green onions, mustard and oil. Cut the parboiled potatoes in half, add to the work bowl and mix thoroughly.

Season to taste, then chill and serve.

PREPARATION

Boil pasta in salted water for 12 minutes, or until al dente. Rinse cooked pasta with cold water, drain and add to a large work bowl. Mix with all remaining ingredients until well combined, then serve.

Talk toCurd-y Me

For a truly decadent snack, indulge in this Canadian classic starring French fries topped with cheese curds and drenched in homemade gravy.

Warning: we’re about to go full curd nerd. And how could we not? Exclusive to our Specialty Cheese selection is a very special new item: cheese curds from Wisconsin! Springy, squeaky and fresh, these little morsels are insanely addictive whether you eat them straight or supe them up fancy-like. Our Director of Specialty Cheese, Jaclyn N., went all the way to America’s Dairyland with some of her team to procure these curds.

Henning’s Cheese Curds

Some of our own Cheesemongers got into the mix with those of Henning’s Cheese, a fourth-generation cheesemaking family in rural Kiel, Wisconsin, to learn more about the process and even collaborate on a batch. Situated on the Niagara Escarpment, the pasture-grazed local cows produce mineral-rich milk, resulting in a uniquely flavored cheese.

At the helm of the whole operation is Kerry Henning, Master Cheesemaker—a status achieved through Wisconsin’s Master Cheese program, which involves a rigorous written exam, an apprenticeship, submissions of cheese for evaluation and at least 10 years of experience in the craft, plus more. So, while cheese curds are always good, you know these ones are extra amazing. Our team even got into the making process!

It all starts with pasteurized milk imbued with starter cultures for that distinctive cheddar flavor. The lactose then turns to lactic acid, and the more you have, the tangier the flavor. Then, rennet is added to coagulate the milk and separate the whey from the curd. Once heated, it’s transported to a finishing table where it separates into two banks and the whey is drained. Here, the “cheddaring” begins. It rests in slabs and loses more whey. Then, they turn into curds in a mill, and salt is added for flavor! The packaging stage happens here.

Fresh, this protein-packed snack can be enjoyed on its own, battered and deep-fried, or on fruit or veggie skewers. You can also enjoy them with berries, apples, buttery crackers, sausage, lagers, pale ales, light pilsners, crisp white wines or as a garnish for your Bloody Mary! And to regain that signature squeak, just carefully put them in your microwave for eight seconds. Voilà—the word of curd is spread! Now go enjoy them in these enticing recipes.

Paladini Tartar Sauce

Not just for seafood, tartar sauce adds the perfect tang to these crispy curds!

Air-Fried Cheese Curds

This tasty take on cheese and crackers features flavorful cheese curds dredged in seasoned cracker crumbs and air-fried to crispy perfection.

PREP TIME: 15 MINUTES

COOK TIME: 5–7 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

• 1 egg, lightly beaten

• 1 tablespoon milk

• ½ cup all-purpose flour

• 1 teaspoon cracked black pepper

• ¾ cup oyster cracker crumbs

• 1 pound Henning’s Garlic & Dill Cheese Curds

• Cooking oil spray (without propellant)

• 1 teaspoon chopped fresh dill, for garnish

PREPARATION

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

Marinated Cheese Curds

Great for cheese boards, antipasto platters or an anytime snack, these cheese curds are infused with garlic, lemon, herbs and spices for an extra pop of flavor.

PREP TIME: 15 MINUTES, PLUS 24 HOURS MARINATING

COOK TIME: 5–7 MINUTES

YIELD: 6–8 SERVINGS

INGREDIENTS

• 1 cup olive oil

• 2 garlic cloves, peeled

• 2 cups Henning’s Cheese Curds

• Strips of peel from 1 lemon

• 6 sage leaves

• 3 sprigs thyme

• 3 sprigs oregano

• 1 teaspoon black peppercorns

• 1 teaspoon red chili flakes

PREPARATION

In a saucepan, gently warm olive oil over medium heat. Add the garlic, then heat for about 5 minutes, ensuring the garlic does not brown. Once infused, take the saucepan off the heat and allow to cool. Strain to remove the garlic. Place cheese curds in a bowl and pour the strained oil over the curds. Add all remaining ingredients and mix together until well combined. Place mixture in mason jars and refrigerate for at least 24 hours to marinate (for best flavor, marinate 3–7 days).

Serve marinated cheese curds chilled.

To dredge cheese, dip a few curds at a time into seasoned flour, then into the egg mixture, draining any excess before placing in the cracker crumbs. Make sure each curd is well-coated in crumbs, then place in an air fryer basket sprayed with oil, leaving space between the curds.

Spray curds with a light coating of oil, then cook in air fryer at 400°F for 5–7 minutes, watching for doneness. Garnish with fresh dill and serve.

Sweet Sandos

Who said sandwiches had to be savory? (We’ve been over this— our definition of a sandwich is all-inclusive!) Maybe we’re just introducing this concept in a roundabout way. These are treats you know and love, you just didn’t realize which food family they were in! From macarons to ice cream, we’re here to stand behind this statement: you can have sandwiches for dessert.

1. Stiff Peaks

A good meringue is the first step to a good macaron. As you’re whipping, hold up your whisk to see where you’re at. You’ll want stiff, shiny, smooth peaks, which means that when you hold up your instrument, the meringue stands in place and droops minimally. This ensures that it won’t deflate too much when you add the dry ingredients.

2. Gentle Folding (a.k.a. Macaronage)

After you’ve folded in the dry ingredient mixture in parts, it’s time to achieve the perfect consistency. Continue folding until the batter is flowy and lavalike, or can “ribbon.” Try the figure 8 test (explained in recipe) to see if you need more mixing. Remember, it’s always better to undermix than overmix!

3. Piping

Using a piping bag with a cut hole or fitted with a large circular tip, twist, fold and hold the bag at the top with one hand. The trick is to squeeze while keeping the tip hovering in one spot. Release pressure when you see enough come out, and then flick down with a quick motion of the wrist.

Chai Macarons with Caramel Buttercream

Flex your baking skills with these delicate cookies dusted with chai mix and filled with a decadent caramel buttercream.

PREP TIME: 1 HOUR, PLUS 36–48 HOURS CHILLING

COOK TIME: 13 MINUTES

YIELD: ABOUT 20 COOKIES

INGREDIENTS

Macaron Shells:

• Lemon juice or vinegar, for bowl prep

• 3–4 large egg whites (100 grams)

• ¼ teaspoon (1 gram) cream of tartar

• ½ teaspoon vanilla or almond extract (optional)

• ⅓ cup (80 grams) superfine sugar

• 1¼ cups (125 grams) almond flour

• ¾ cup (125 grams) powdered sugar

• David Rio Tiger Spice Chai Mix, for dusting

Caramel Buttercream:

• 8 ounces unsalted butter, room temperature

• 1½ cups (245 grams) powdered sugar

• 5 ounces Fresh to Market Sea Salt Caramel Cream

PREPARATION

Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, then cover and refrigerate for 24 hours. Bring to room temperature.

Line 3 large baking sheets with parchment paper. Set aside.

David Rio Chai Mix

Add cream of tartar and extract (if desired) to egg whites. Using a stand mixer with a whisk attachment, beat together on medium speed for 2–3 minutes, until very soft peaks form. Stop beating, add about ⅓ of the superfine sugar then beat on mediumhigh speed for 5 seconds. While mixer continues to run, add another ⅓ of the sugar, wait 5 seconds, then add the remaining sugar and continue to beat until stiff glossy peaks form.

Sift the almond flour and powdered sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve.

Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After adding all of the egg whites, pay very close attention to the consistency of the batter. Continue folding until it thins out into the consistency of honey.

Perform the figure 8 test: let the macaron batter fall off your spatula in the form of a figure 8. The figure 8 should take no more than 10 seconds to sink back into the batter. If it takes less time, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air, then perform the figure 8 test again. It’s best to go very slowly so you don’t accidentally overmix.

Based in San Francisco, David Rio’s award-winning chai is the perfect aromatic infusion of black tea and premium signature spices. Their Tiger Spice blend boasts cinnamon, cardamom, clove and more! Not only does it taste good, but it helps support the International Fund for Animal Welfare to Save the Last Tigers. In addition to enjoying a nice, iced beverage, turn up the culinary creativity in recipes you can chew, like the aforementioned macarons!

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter into 1½–2-inch rounds about 1–2 inches apart. Bang the pan on the counter a couple of times until the piped macaron batter flattens out and any air bubbles pop. Dust piped macarons with sifted chai mix then let sit out until they are dry and no longer tacky on top, about 30–60 minutes. Preheat oven to 325°F.

Bake macaron shells for 13 minutes, or until they don’t move when touched. As they bake, they will form the classic “foot.” Let shells cool on the baking sheet for 15–20 minutes, then transfer to a cooling rack.

While the shells are cooling, make the buttercream. Use a stand mixer with the whisk attachment to whip butter and powdered sugar together on medium-high speed until fluffy. Add caramel cream and continue beating until well incorporated.

Transfer buttercream into a piping bag with a medium round tip. Once macaron shells are completely cool, pipe the filling onto half of the shells and top with remaining shells.

Cover and refrigerate 12–24 hours so the macarons and flavors can mature. Bring to room temperature before serving. Cover leftover macarons and refrigerate for up to 5 days.

Fresh to Market

Sea Salt Caramel Cream

Our very own signature Sea Salt Caramel Cream is the epitome of smooth decadence. It’s made here in California from a treasured 100-year-old French recipe and cooked in small batches using copper kettles to keep the flavors and texture true to tradition. Drizzle this liquid gold over ice cream, use it as a dip for apples or make it feel at home as a filling for macarons.

Candied Bacon

Both sweet and savory, these succulent bacon strips are great as a garnish for your favorite snack.

The Elvis PB & Bacon

For a sweet-savory open-face sandwich that’s totally rockand-roll, follow in the footsteps of the King himself! Grab a loaf of seriously good Grateful Bread Banana Nut Bread, and slice it thick. Slather some good ol’ peanut butter on each slice (ideally of the chunky variety). Whip up some candied bacon—we’re indulging, here!—and pile on a few pieces in all its glistening glory. If you’re up for it, slice some fresh banana to up the flavor factor!

Bakery-Fresh Pound Cake

Baked in-house, our Bakery’s velvety loaf cakes have it all: they’re buttery, squidgy and rich with flavor. Available in varieties like Original , Chocolate and Orange Cranberry, they’re everything you’d expect in a quality confection! And they’re really just the beginning: grill or toast them cut-side down in a pan to add an extra depth of flavor.

Rigoni di Asiago Nocciolata Organic Hazelnut Spread

This spread is insanely good. The secret? Quality components, of course! Organic ingredients, including Tonda Romana hazelnuts, luxury cocoa and natural bourbon vanilla extract help this natural sweet treat achieve the height of flavor harmony.

Grateful Bread Banana Nut Bread

Made lovingly in Sacramento, this is a sweet, substantial bread you’ll go bananas over. Each moist slice is packed with familiar flavor—we’re talking Grandma-level qualit —and a tender, tantalizing crumb. Beyond just eating it straight, it’s perfect toasted and used as a base for all kinds of satisfyingly sweet sandwich endeavors.

DIY Ice Cream Sandwiches

Make your own ice cream sandwiches in a snap with these easy steps!

• Line a rimmed baking sheet (about 1 inch tall) with parchment paper.

• Spread ice cream evenly in pan, then place in the freezer for 2 hours to set.

• Use cookie cutters the same size and shape as your chosen cookies to cut disks of ice cream.

• Gently press each ice cream disk between 2 cookies, then place back in the freezer for 1 hour.

RECIPE

Strawberry Ice Cream

There’s nothing quite like homemade strawberry ice cream. Fresh summer strawberries make this classic treat extra sweet.

Cookies From Our Bakery ↗

Get your ice cream sandwich off to a great start with delicious cookies fresh from our Bakery! Seen here, we have...

Chocolate Pecan Cookies: Filled with premium Callebaut chocolate chips and pecan pieces, these scratch-made chocolate shortbread cookies are both decadent and delightful.

Snickerdoodles: You’ll get the giggles with how good our snickerdoodles are! To make these classics, our Bakers roll our scratch-made sugar cookie dough in cinnamon sugar and bake it fresh in-house.

Crispy Chocolate Chip Cookies: If you like your cookies with a little crunch, look no further. Thin and crispy, these cookies are baked fresh in-house using an all-butter recipe and premium chocolate chips.

Nightingale Ice Cream Sandwiches

Don’t want to DIY or too hungry to wait? Singing the song of sweet, harmonious splendor is Nightingale! These ice cream sandwiches will change your life (or at least your lunch). They’ve amassed quite the hype since they burst onto the scene, and for good reason! Rooted in Southern traditions and executed with European style in small batches, these handcrafted treats are sure to delight in flavors like Chocolate French Roast and Cookie Monster

Hit Refresh

Raise a glass (or can, or bottle, or takeaway cup from our Coffee Bar) to all things summertime with refreshing sips that’ll quell the heat spell. From frosty frappés to lovely, chilled lattes, make us your (awesomely air-conditioned) one-stop shop for sips on the go!

From Our Coffee Bar

It’s the hour of power for frappés. These creamy concoctions grant your wish for something both icy-cool and delightfully delicious! Work your way through our summer menu for thrill upon chilly thrill.

Orange Dreamsicle (pictured): Made with fresh-squeezed orange juice and white chocolate frappé powder, this summertime treat is a dream come true.

Banana Split Frappé: No spoons (or sharing) needed for this treat—just a straw! This fancy frappé features bananas, strawberries and chocolate syrup drizzle.

Crunchy Captain Frappé: Reminiscent of a certain classic childhood cereal, this frappé starring strawberries and a dash of hazelnut syrup is nostalgia in a cup!

Chocolate Hazelnut Frappé: Chocolate and hazelnut were made for each other, and this luxurious drink is made for you. It’s Nutella® and espresso blended with chocolate frappé powder, milk and ice—a.k.a. pure bliss.

Pineapple Whip Frappé: Blended pineapple and mangos brighten this tropical treat. Whip your summer into shape with its sunshiny vibes!

Blueberry Crumble Frappé: A crumble you can sip? Close to it! This berry-good beverage pays homage to the beautiful bake we all know and love with blueberries, cinnamon, white chocolate frappé powder and ice.

Do you consider consuming coffee to be self-care? With its significant place in our lives, the answer for most is probably “yes”—and Pop & Bottle would agree. Deeper, though, they assign more meaning: each sip should be nourishing and gratifying. Womenfounded and women-led, it all began with two best friends on a mission to create plant-forward and dairy-free delights that met their quality and health standards.

The result is a blend of fun and functional. Pop & Bottle’s lattes are always made with either almond or oat milk, plus simple ingredients and boosts of something extra, like adaptogens or mushrooms (depending on which flavor you pick). Their sweetness comes from dates—no refined sugar here!

Try Matcha for a premium pick-me-up; Classic, made with fine Fair-Trade coffee; Cacao, for a raw-cacao kick; or Vanilla, featuring its namesake, alongside spices like clove and cardamom. Explore each for a moment of self-serving indulgence, whether you’re starting the day or need a post-workout buzz!

Lily of the Desert

Whether for your skin or stomach, Lily of the Desert is here to soothe the day. Separately, their dietary supplements aim to help keep you on track with your wellness goals! To harness the true power of this super succulent, this family-owned company employs a field-to-bottle approach: all their aloe is grown and processed in the Rio Grande Valley of Texas and the desert of Mexico. Hello, aloe!

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

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