Happy International Bacon Day!


BaconSausageSECoverSummerYep, everybody’s favorite smoked and cured pork is being celebrated today, so why not try one of our latest bacon-stuffed recipes from the Summer 2015 issue of Something Extra magazine?

Bacon Sausage

1 lb. ground pork
8 strips thick-cut bacon, chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. brown sugar
1/2 tsp. Raley’s Alderwood Smoked Sea Salt

Prep: 15 minutes, Cook: 10 minutes, Serves: 8

1. Mix together ground pork, bacon, thyme, sage, brown sugar and smoked sea salt in a medium bowl. Shape into 16 very flat patties.

2. Cook over medium heat for about 5 minutes on each side or until browned and cooked through.

Nutritional Information
155 calories, 13 g protein, 11 g total fat (4 g sat.), 0 g carbohydrate, 0 g fiber, 0 g sugar, 45 mg cholesterol, 283 mg sodium, 4 points

Why Farm to Fork?


ProduceSince the first Raley’s Market opened in 1935, we’ve focused on providing our customers with the freshest local products. That long-standing commitment was originated by our founder Tom Raley, who recognized Northern California as a rich source of high quality fruits, vegetables, nuts, meats and dairy.

While rapidly-changing technology can undermine our personal connections, human nature moves us to maintain ties to our community and our environment. Nearly 2.5 million people reside in the Sacramento metro area and a large part of our population has a healthy appreciation for the region’s natural beauty and resources.

That makes Sacramento a prime location for bringing together our area’s food producers and consumers, and Raley’s is the ideal local retail business to help facilitate that through our participation in efforts like Sacramento Farm to Fork.

Why is it important to Raley’s to create a connection between our customers and the people who grow the food we eat?

It comes down to one reason: Our customers come first. Locally-grown food retains more nutrients and requires fewer resources to transport to our stores. When we do business with local growers, we support our region’s economy. And as we enjoy the foods raised and harvested here, we develop a deeper connection to the earth and our communities.

The “farm to fork” principles have been a part of Raley’s culture for 80 years, so we’re proud to support Sacramento as America’s Farm to Fork Capital. Join us as we work together to make great choices for ourselves and our earth. To live farm to fork everyday visit www.eatfarmtofork.com

Kiwis Worth Their Weight in Gold


GoldKiwiGolden and sweet like tropical fruit, Zespri® SunGold kiwis are here! If you haven’t tasted yellow-fleshed kiwifruit before, you’re in for a treat. Cut one in half and use a spoon to scoop out the golden goodness, or slice and serve over vanilla ice cream.

While kiwis are most often associated with New Zealand, that’s not their birthplace. Originally from China, they were called Chinese gooseberries by foreigners who came across them. Eventually New Zealanders discovered they could grow and export the fuzzy fruits. They were brought to the U.S. in the early 1960s and renamed “kiwis” because they resembled New Zealand’s national bird, the small flightless brown kiwi.

Considered a nutrient-dense fruit, a kiwi has more vitamin C than an orange and more potassium than a banana, according to the California Kiwifruit Commission. Kiwis are also a good source of fiber thanks to the fuzzy skin and they have a low glycemic index so they’re ideal for diabetics.

Rainbow of Fruit Parfait


RainbowDessertLate summer calls for an easy dessert featuring the freshest flavors – like this Rainbow of Fruit Parfait. Made with luscious blackberries and raspberries, juicy mango and tangy kiwi, this after-dinner treat is truly “perfect.”

Rainbow of Fruit Parfait

1 cup Mountain High Vanilla Yogurt (low fat or
fat free)
1/2 cup fat-free whipped topping, divided
1/4 tsp. almond or coconut extract
1/4 tsp. lemon zest
1 (15-oz.) can Oregon blackberries, well drained
1 (15-oz.) can Oregon red raspberries, well drained
1 cup chopped mango
1 cup peeled, chopped kiwi
3 tbsp. chopped chocolate-covered soy nuts (optional), chopped

Prep: 10 minutes, Serves: 4

1. Stir together yogurt, 1/4 cup whipped topping, extract and lemon zest in a small bowl.
2. Place half the yogurt mixture in the bottom of 4 parfait glasses. Top with half the fruit, then repeat layers.
3. Top each serving with a tablespoon of whipped topping and sprinkle with chopped soy nuts, if you like.

Nutritional Information
140 calories, 4 g protein, 1.5 g fat, 28 g carbohydrate, 6 g fiber, 5 mg cholesterol, 50 mg sodium

Celebrate an Endless Summer with Fajitas


ChickenFajitasIt’s true, summer is winding down, but there’s still plenty of good weather ahead for grilling. Let’s pretend summer lasts forever with these fresh and easy fajitas. Gather friends and family in the backyard, fire up the grill and let them assemble their own tortilla-wrapped entrées. Viva summer!

Chicken and Grilled Veggie Fajitas

1 lb. boneless, skinless chicken thighs
2 large bell peppers (any color), seeded and quartered
1 large red onion, peeled and cut in 1-inch slices
3 cloves garlic, minced
1/3 cup fresh lime juice
2 tbsp. vegetable oil
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
12 (7-inch) flour tortillas, warmed
Avocado, cut into strips
Sour cream (optional)
Cilantro leaves (optional garnish)

1. Place chicken, bell peppers, onion and garlic in a large dish. Combine lime juice, oil and seasonings in a small bowl; mix well and pour over meat and vegetables. Let marinate, refrigerated, several hours.

2. Heat grill to medium high heat. Grill bell peppers, onion and garlic until light brown, about 3 minutes per side. Place on a platter and cover with foil to keep warm. Grill chicken about 5 minutes per side or until internal temperature reaches 165ºF.

3. Cut chicken and vegetables into strips. Place some of each into warmed tortillas and serve with avocado, salsa, sour cream and cilantro leaves.

Makes 12 fajitas

Nutritional Information
290 calories, 16 g protein, 15 g total fat (4 g sat.), 22 g carbohydrate, 3 g fiber, 2 g sugar, 90 mg cholesterol, 300 mg sodium

Your Pregnancy: Protecting Baby Starts Now

Dave Fluitt

Dave Fluitt





Dave Fluitt, Pharmacy Supervisor, Raley’s
Learn more about what makes Dave an expert.

National Immunization Awareness Month is a reminder that we all need vaccines throughout our lives.

Did you know that one of the best ways to start protecting your children against serious diseases is by making sure you get the whooping cough (Tdap) and flu vaccines while you’re pregnant?

By getting vaccinated during your pregnancy, your baby may benefit from passive antibody transfer that will help protect against diseases during the first few months of life. This early protection is critical for viruses like the flu and whooping cough because very young infants are at the greatest risk of severe illness from these diseases. They’re too young to be vaccinated themselves, so passing maternal antibodies on to them is the only way to help directly protect them.

In cases when doctors are able to determine who spread whooping cough to an infant, the mother was often the source. Once you have protection by getting the Tdap vaccine, you are less likely to give whooping cough to your newborn while caring for him.

When it comes to flu, even if you are generally healthy, changes in immune, heart and lung functions during pregnancy make you more likely to have a severe case of the flu if you catch it. If you have the flu when you’re pregnant, you have a higher chance of experiencing pregnancy complications like premature labor and delivery. Getting a flu shot will help protect you and your baby.

You can also rest assured that these vaccines are very safe for you and your baby. Millions of pregnant women have safely received flu shots for many years, and the CDC continues to gather data showing that the flu shot is safe and effective during pregnancy.

The whooping cough vaccine is also very safe for you and your unborn baby. Doctors and midwives who specialize in caring for pregnant women agree that the whooping cough vaccine is important to get during the third trimester of each pregnancy. Getting the vaccine during your pregnancy will not put you at increased risk for pregnancy complications.

You can get the whooping cough and flu vaccine at the same time during your pregnancy, or you can get them at different visits. If you’re pregnant during flu season, you should get the flu vaccine as early as possible – but you can get a flu shot during any trimester.

You should get your whooping cough vaccine between your 27th and 36th week of pregnancy.

These vaccines are available at any Raley’s Pharmacy. We’re committed to the health and wellness of you, your baby and all of your family. If you want to learn more about pregnancy and vaccines, talk to any of our immunization-certified Pharmacists or you can visit the CDC’s website.

What’s On Your Grill?



What’s hot on the grill this time of year? Our experts weighed in.

Koen Vermeylen, Raley’s Meat & Seafood Expert
I love our lamb rib chops. They don’t need a lot of time on the grill and are simply delicious. I’ve also been experimenting with grilling fish and I really enjoy Raley’s steelhead trout and the whole boned rainbow trout. They all cook within 15 minutes so you don’t have to spend your afternoon or evening standing at the grill.

Meg Burritt, Raley’s Wellness and Sustainability Expert
Last night we cooked lamb kebabs marinated in olive oil, oregano and garlic (my best friend is Greek so those seasonings are a go-to). We also had veggie kebabs – so simple with olive oil, salt and pepper, and I heated some tortillas on the grill to eat it all with.

Curtis Mann, Raley’s Wine, Beer & Spirits Expert
Smoked ribs with a brown sugar and chipotle rub. They pair well with a Riesling, like Strub Soil to Soul from Germany or Château Ste. Michelle from Washington, because the hint of sugar helps cut the slow burn from the spicy ribs. Of course we also drink Pinot with pork and really enjoy Siduri Sonoma County wines lately.

Mike Schutt, Raley’s Produce Expert
Grilled romaine hearts are my fave summer salad by far – I have it at least twice a week! Cut a head of romaine in half, brush with a little olive oil, sea salt and pepper and place on a medium-high heat grill, turning frequently, for one minute or until lightly charred. Remove from heat and top with dressing and your favorite grilled veggies. For more details, check out our Smokehouse Grilled Romaine recipe.

There are two ways I like to grill corn – I wrap an ear in foil with butter, salt, pepper and a couple of ice cubes to create steam and I cook it on a medium-high heat grill for 15 to 20 minutes. Or, brush the ears with chili butter or pesto and place directly on a medium heat grill for 10 or 15 minutes.

Last but not least, don’t forget the grilled peaches! Halve them and brush with a little honey, then place cut side down on a medium heat grill for 5 minutes. I love serving them with pork, but they’re fantastic on vanilla ice cream, too.

You’ll Give a Fig About These Striped Gems


Candy striped figs are here! You may have seen them called tiger figs, or maybe you’ve never experienced them at all… it’s time to change that.

Candy striped figs sport an attractive pattern of chartreuse stripes on a bright yellow background. Based on looks alone they’re hard to resist – but you need to taste them to appreciate their greatness. The sweetest of all the figs, candy striped figs taste a lot like strawberry or raspberry jam. What could be better?

They’ve become so popular that people across the country are willing to pay a premium for them – but lucky for us they’re grown right here in the Capay Valley and shipped directly to our stores. You don’t want to blink though because they’re in season for just a few weeks!

There are so many ways to enjoy candy striped figs. Eat them right out of the package, or quarter them and serve on a salad. If you want to enjoy them past their natural season, check out Miss Chloe’s Fig Preserves recipe and can your own. Or savor them now on a Blue Diamond Artisan Nut Thin cracker spread with Sierra Nevada Cream Cheese and a sprinkle of salt. A perfect appetizer!

However you choose to eat them, you won’t be disappointed!

Thank You For Giving Fresh!







Jennie Teel-Wolter
Food for Families Development Officer

This summer, we asked you to help fill our food banks with fresh fruits and vegetables and I’m excited that our Food For Families Fresh Drive was a huge success! Thanks to your generosity, we raised an amazing $601,950!

This huge accomplishment was truly a community effort. You gave in-store, you donated online and through Facebook and encouraged your friends to do the same. And you were in good company – some of your favorite grocery brands stepped up to donate over $350,000 to our Fresh Drive – simply incredible!

Now, through our Food For Families Fresh Program, our food bank partners will use these funds to obtain wholesome, nutritious foods, including fresh fruits and vegetables. And because 100% of all donations go directly to feeding those in need, every penny gets us one step closer to our vision: To end hunger locally by providing fresh and healthy food to those who need it most.

I wish I could personally thank each and every one of you who helped make our Fresh Drive a success. Your support and the great efforts of our Raley’s team members are truly helping to make our community a healthier place.

And we’re joined by some pretty incredible partners. Please join me in thanking the food and drug brands who helped support our Fresh Drive:

From the Advantage family: ACH Food Companies, Beech-Nut, Ben & Jerry’s Ice Cream, Best Foods Mayonnaise, I Can’t Believe It’s Not Butter, Knorr and Popsicle.

From Unified Grocers and Market Centre: Bonne Maman, Briannas, Brownie Brittle, Dave’s Gourmet, DelGrosso, Kodiak Cakes, Reese, Village Harvest, Wasa and Wheat Montana.

From the Proctor and Gamble family: Bounty, Cascade, Charmin, Crest, Dawn, Downy, Gillette, Head & Shoulders, Pampers, Pantene and Tide.

From the Edge Sales Family: Fresh Express, Mann’s Packing, Marie’s Dressings, Ratto Brothers, Sunset, Sunkist, Tasteful Selections and World Food Products.

Also contributing to our Fresh Drive are Acosta, Frito Lay, Coca-Cola, Snyder’s, Nestle, Coffeemate, Nestle Drumstick, Stouffer’s, Nestle Tollhouse, Hallmark, Bell Carter, Lindsay, Crossmark and Filippo Berio, Borges, Foster Farms, Bonert’s Pies, Pacific Seafood, Interlink Marketing, Apio, Earthbound Farms, Marzetti, GoodFoods, Renaissance Food Group, Nature Sweet Tomatoes, Taylor Farms, and Boggeri.

Thank you!

To see updates on how your donations are making a difference, like our Food For Families Facebook page. And if you missed out on our summer donation drive, you can contribute to Food For Families anytime at www.FoodforFamilies.org

Running Out of Lunchbox Ideas?

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Amy Davis, Raley’s Everyday Mom Blogger, shared some cool new kid-tested lunchbox items on KCRA 3 yesterday. Check out the video below: