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Nugget Markets “Fresh to Market” May 12, 2010

In this issue

Featured Coupons

Save 50¢Save 50¢ on Brianna’s Salad Dressing.

Save 50¢Save 50¢ on Pure Honey, 12 oz. bottle.

Brianna’s Dressing

Save 50¢ on Brianna’s Dressing with this week’s coupon. We love these versatile dressings because they come in tons of tasty flavors, like Rich Santa Fe Blend, Homestyle Zesty French and Blush Wine Vinaigrette. And they’re good for more than just salads — try them for dipping fresh fruits like peaches and strawberries, or poured over a ripe avocado.

Famega Rosé

Famega Rose

A brilliant blend of Portuguese grape varietals with hints of strawberry, cherry and a slight spritz! Serve chilled on its own or with salads, white meats, seafood or gazpachos (you’ve always wanted to
make one).

Histamine Take Care

New Chapter Histamine Take Care

Spring is in the air, and here in the central valley, this means allergies for many of us. In our healthy living department you can find relief from allergies with New Chapter’s Histamine Take Care — an herbal therapy that can help balance histamine and keep your nasal
passages open.

Fresh to Market Chicken

Roast Chicken W Smoked Paprika Butter

Save 60¢/lb.Our Fresh to Market Free-Range Whole Chicken is on sale this week for only 99¢/lb. Our Fresh to Market chickens are fed an all-vegetarian diet, and they are humanely raised, which results in a more flavorful meat. Pick one up and try our recipe for Roast Chicken with Smoked
Paprika Butter
.

Weekly Ad

Check out our weekly ad (PDF) to find even more great savings
this week!

Wine and Beer Tastings

May 14

Visit the following Nugget Markets from 5pm to 7pm for our Friday night wine tasting events:

  • Roseville - Wines from our Wine Press
  • Florin - Wines from our Wine Press
  • West Sacramento - Mumm sparkling wines
  • El Dorado Hills - Madrona Vineyards
  • Elk Grove - Murphy Good
  • Vacaville - Cornerstone Winery, Napa Fresh to Market

Fresh to Market
May 12, 2010
Volume 4, Issue 10

We hope you enjoyed reading this issue of Fresh to Market. Fresh to Market is a free, bi-weekly email publication of Nugget Market, Inc.

Prices valid 5/12/2010 - 5/18/2010.

Fun Things for Spring

Featured Recipe: Mixed Greens with Strawberries & Goat Cheese

Mixedgreens Strawberrys Goatcheese

Usher in bright spring afternoons or evenings with this delightfully simple salad. Almost any dressing or vinaigrette will complement the combination of sweet strawberries, tender young greens, toasty almonds and tangy goat cheese. We recommend finishing the salad with any one of these flavor profiles: balsamic vinaigrette, blue cheese dressing, honey-mustard dressing or raspberry vinaigrette. This week’s featured coupon for Brianna’s Dressings will save you 50¢ on lots of great dressing options.

California Grown Long Stem Artichokes!

Artichokes

Save $1.99 ea.One of the treats of a Jumbo Lyon Long Stem Artichoke is that their long, thick stems are full of rich nutty flavor, as it is an extension of the artichoke heart. Expect the large leaves to be meaty and full of flavor, too. Pick one up this week for only $1 each!

Preparing a Lyon Long-Stem Artichoke

  1. Rinse and lightly scrub the artichoke in cool water.
  2. Remove the small leaves at the base, and cut the stem 3" to 4" below the bottom of the artichoke flower.
  3. Remove the top 1/4 of the artichoke with a sharp kitchen knife, exposing the inside of the artichoke.
  4. Clip each leaf with kitchen scissors, removing about half an inch from the top of each.
  5. Cut the artichoke in half, beginning at the stem and moving toward the top.
  6. With a paring knife, remove the fuzzy portion of the artichoke and the smaller leaves with no meat.
  7. Place the prepared artichoke with the stem in a heavy pot with about 3" of cold water covering about 1/3 of the artichoke.
  8. Drizzle 3 oz. of extra virgin olive oil on top of the artichokes in the pot.
  9. Squeeze approximately 2 oz. of fresh lemon juice onto the artichokes in the pot.
  10. Season the artichokes with Lawry‘s Season Salt or salt and pepper.
  11. Bring the water to a rolling boil, then reduce to a simmer and steam artichokes with the lid on for 30-40 minutes, or until the leaves are easy to pull away from the artichoke.
  12. When ready, drain the artichokes and let them cool for 10 minutes.

Serve with your favorite dipping sauce or clarified butter.

Local Honey

Honey

Save $1The benefits of honey are many — just see Dr. Liz’s column, below! We love this locally produced honey from Pure Honey because of its wonderful, delicate flavor that makes it a great sugar substitute.

Health Notes with Dr. LizDr Liz

Honey — how sweet it is!

A part of our diets for over 4,000 years, honey represents one of our only “insect” foods — bees make it from sweet flower nectar. Honey is a supersaturated solution of water and sugars (primarily fructose, which is the sweetest sugar type of them all). And thanks to its bee “roots,” honey has some nutritional powers worth noting.

  • Sweeter than table sugar: Calorie for calorie, honey is sweeter tasting than regular sugar. This means you can sweeten your iced tea or use in recipes with fewer calories. You’ll have to do a taste test since honey and sugar don’t measure up teaspoon for teaspoon – honey has more carbohydrate and calories per teaspoon (23 versus 16 for table sugar), because honey is a liquid and denser than dry sugar.
  • Exercise booster: Studies show that the sugars in honey are well digested and get into circulation quickly. This makes a tablespoon of honey along with a cup of water an excellent pre-workout energizer. And during a long workout, a tablespoon or two of honey also helps boost endurance (take it with some water).
  • Medicinal magic: Honey contains a series of antioxidants that may have some health-boosting properties. But it’s honey’s anti-bacterial properties that have made this sticky “ointment” a longtime favorite for treating burns and small wounds. Certain types of honey are sold as homeopathic remedies for medical use. (Check with your physician before using honey on a wound, though!)

Liz Applegate, Ph.D.

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