Make Dinner Elegant
with Asparagus

If it's April in Sacramento Valley,
then it's asparagus time!
This tasty green vegetable...

read more

Eat Your (Red!) Veggies

Beets provide such a huge serving
of nutrients and yet they don't
often make an appearance...

read more

Savory Strawberries

Usher in bright spring afternoons
or evenings with this
delightfully simple salad...

read more

Make Dinner Elegant with Asparagus

If it's April in the Sacramento Valley, then it's asparagus time! This tasty green vegetable should be plentiful for the next couple months, so take advantage of this nutrient powerhouse. Here is a tasty way to make a weekday chicken dinner a bit more elegant, using asparagus as the star. Recipe courtesy of Nugget Markets.

Roasted Chicken with Asparagus Pan Sauce

Ingredients:

  • 4 Fresh to Market boneless skinless chicken breasts
  • 2 tablespoons Fresh to Market Extra Virgin Olive Oil
  • 1 bunch asparagus, blanched and bias cut 1/2" long pieces
  • 1/4 cup sun-dried tomatoes, julienne
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1/4 cup Pinot Grigio
  • 3/4 cup vegetable stock
  • 1 tablespoon cornstarch slurry
  • salt and pepper

Directions:

Preheat the oven to 400? F.

Preheat a large frying pan over medium high heat. Season the chicken with salt and pepper. Add the olive oil, and when it starts to lightly smoke add the chicken breasts and sear on one side (about 3 to 5 minutes). Flip chicken breasts over and place the whole pan in the oven. Cook for another 13 to 15 minutes or until the chicken breasts reach an internal temperature of 165? F. When finished, remove chicken and set aside while you build the pan sauce.

Place the pan back on medium heat and add the shallots and garlic. Saut?moving the pan quickly so as to not burn them (this should take only 30 to 45 seconds). Add the asparagus and sun dried tomatoes and saut?n additional minute. Off of the heat, add the wine and vegetable stock to deglaze, then place back on the heat making sure to scrape up any of the brown bits that have formed on the bottom of the pan. Bring just to a boil, then reduce the heat to medium-low; add the cornstarch slurry and stir in. Make sure not to boil the sauce.

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Eat Your (Red!) Veggies

Beets provide such a huge serving of nutrients and yet they don't often make an appearance at the family dinner table. Here is a recipe that will be a nice way to introduce your family to this red veggie. Recipe courtesy of Nugget Markets.

Sweet & Sour Beets

Ingredients:

  • 12 small red beets
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher or sea salt
  • 6 cloves
  • 1/2 cup raspberry red wine vinegar
  • 1, 3" piece of ginger, sliced into circles
  • 2 tablespoons butter

Directions:

Scrub beets clean and trim. Leave root and 1" of stem on beets. Place beets in a pot and cover with water. Bring to a boil, then reduce heat and simmer 30-40 minutes, or until a paring knife can be easily inserted into the body of beet. Remove from heat; drain and run cold water over beets, gently rubbing off skins. Trim stem and root. Cut into wedges.

Combine sugar, cornstarch, salt, cloves and ginger in a heavy saucepan; stir in vinegar.

Cook over medium heat, stirring constantly until thickened and bubbly. Add butter. Strain sauce, discard solids, then pour over beets. Gently toss beets in sauce. Chill completely and serve. Sweet & Sour Beets may be made up to 2 days prior to serving.

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Savory Strawberries

Usher in bright spring afternoons or evenings with this delightfully simple salad, which provides a sweet surprise by using strawberries in a savory dish. Almost any dressing or vinaigrette will complement the combination of sweet strawberries, tender young greens, toasty almonds and tangy goat cheese. Recipe courtesy of Nugget Markets.

Mixed Greens with Strawberries & Goat Cheese

Ingredients:

  • 1 5-oz. bag mixed greens
  • 1/2 pint of strawberries, sliced
  • 1/2 cup toasted almonds, chopped rough
  • 1/4 cup goat cheese, crumbled
  • 3/4 cup your favorite dressing or vinaigrette

Directions:

Simply mix all of your ingredients in a large bowl, making sure to reserve about 2 tablespoons each of strawberries, almonds and goat cheese for garnish. Pile the salad high on the plate and top with the remaining ingredients.

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