Category Archives: Eats
Today is National Egg Day, so let’s celebrate the amazing egg! This tasty recipe for Dilled Bacon and Egg Salad Sandwiches is great for a weekday lunch – prepare it the night before and let the flavors mingle. Or take these sandwiches along for a hearty weekend picnic. Not a fan of rye? Try one of our other delicious Nob Hill Trading Co. loaves like Roasted Garlic Batard or Black Pepper and Cheddar Pugliese.
Dilled Bacon and Egg Salad Sandwiches
2 tbsp. light sour cream
2 tbsp. mayonnaise
2 tbsp. minced celery
2 tbsp. minced red onion
1½ tsp. chopped fresh dill
4 eggs, hard-boiled and chopped
2 strips crisp bacon, crumbled
Salt and pepper to taste
4 slices Nob Hill Trading Co. Jewish Rye Bread (in our Bakery)
Prep: 15 minutes, Serves: 2
1. Stir together all ingredients except bread.
2. Spread onto bread. Top with 2 more bread slices.
368 calories, 21 g protein, 20 g total fat (6 g sat.), 26 g carbohydrate, 2 g fiber, 3 g sugar, 391 mg cholesterol, 618 mg sodium, 10 points
We asked our experts what they’re looking forward to grilling this season…
Koen Vermeylen, Raley’s Meat & Seafood Expert
We have a new beef cut at Raley’s called the Beef Bistro Filet. It’s the second most tender and delicious piece of beef, rivaling the tenderloin. It’s great on the grill, it cooks quickly and it’s tender and juicy. Cook it rare to medium – it’s the best-tasting piece of meat I’ve ever eaten!
Anthony Dyer, Raley’s Beer Expert
One of the first things I grill every summer is corn on the cob in the husk. It’s so simple and gives the corn just a little something extra. Try pairing it with Lagunitas Pils for a great summer combo!
Emmie Satrazemis, Raley’s Wellness Evangelist
If you haven’t tried grilled peaches, you’re missing out! I love substituting grilled peaches for the tomato in my caprese salad along with whole milk mozzarella and fresh basil. It makes a sweet twist on an old favorite. I add a little drizzle of balsamic vinegar on top for even more flavor. Yum!
Patty Mastracco, Raley’s Food Editor
I’m looking forward to figuring out how to get good wood smoke on my gas grill. It’s easy on a charcoal grill, but I love the convenience of gas. I also want to try grilling unexpected things like bruschetta with a bit of melted smoked mozzarella on top, or try grilled vegetable salads.
Dave Fluitt, Raley’s Pharmacy Supervisor
I’ll be smoking some Raley’s free range organic chickens on my new Traeger pellet grill this weekend. Basically I flip two switches on this grill and I’m a barbecue hero. Life is good!
Curious about what beer to pair with your BBQ? Koen and Anthony visit KCRA3 with their pairing tips:
Tired of the same old kebabs? Here’s something new – Grilled Salmon Kebabs! This better-for-you dinner is full of flavor and goodness with rich salmon, fresh oregano, crunchy sweet corn and spicy jalapeño.
Our helpful Seafood Dept. will remove the skin from your salmon filet for free. If you don’t want to soak wood skewers for an hour, you can also use metal skewers. But make sure you use oven mitts when handling hot skewers!
Grilled Salmon Kebabs with Spicy Fresh Corn Relish and Arugula
1 tbsp. olive oil
1 tbsp. lime zest
1 tsp. ground cumin
1 tsp. chopped fresh oregano
1/2 tsp. ground coriander
1½ lbs. salmon, skin removed, cut into 1-inch pieces
16 bamboo skewers (soaked in water for 1 hour)
2 cups fresh corn cut from the cob (uncooked)
1/2 cup coarsely chopped fresh cilantro
3 tbsp. lime juice
1 small red onion, diced 1/4-inch
1 red bell pepper, diced
1 jalapeno pepper, stemmed, seeded and minced
Salt and pepper to taste
2 cups baby arugula
Prep: 20 minutes, Soak: 1 hour (unattended), Cook: 8 minutes, Serves: 4
1. Mix oil, zest, cumin, oregano and coriander in a small bowl; place half of the mixture in another small bowl and set aside. Thread salmon onto skewers, then brush with one bowl of marinade. Grill over medium heat for 5 to 8 minutes. Remove from grill and brush with reserved marinade.
2. Stir together corn, cilantro, lime juice, onion, bell pepper, jalapeño, salt and pepper in a medium mixing bowl.
3. Place kebabs on a serving platter and serve with corn relish and arugula.
472 calories, 38 g protein, 28 g total fat (6 g sat., 0 g trans), 19 g carbohydrate, 3 g fiber, 7 g sugar, 94 mg cholesterol, 118 mg sodium, 13 points
Let’s grill some spicy dogs to celebrate the start of another sizzling summer! If your taste buds are a little timid, you can substitute mild Johnsonville Italian sausages. For the beer, a lager like Pabst Blue Ribbon works well… and the cans sport patriotic colors for the holiday weekend, too!
Hot Italian Beer Dogs
1 (19.76-oz.) package Johnsonville Hot Italian Sausage
2 (12-oz.) bottles beer
1 small onion, sliced
Brown mustard, ketchup and chopped Mezzetta Giardiniera (optional toppings)
Prep: 5 minutes, Cook: 45 minutes, Serves: 5
1. Place sausage, beer and onion in a medium saucepan. Cover and cook over medium heat for 35 minutes or until sausages are cooked through.
2. Remove sausages from beer and grill over medium heat until slightly charred and place in toasted buns.
3. Remove onions from beer and place on sausage with spicy brown mustard, ketchup and chopped giardiniera, if you like.
Like a little-known comic book hero who suddenly gets his own feature length film, the beef bistro filet has always been around but few people were aware of it. Now you can get this best-kept-secret from your neighborhood Raley’s, Bel Air or Nob Hill Foods!
What is this hidden gem? The beef bistro filet is a shoulder cut that rivals beef tenderloin in taste and texture. But we think the best part is the price – it’s often half the cost of filet mignon, that ultra-tender cut revered by beef enthusiasts.
The bistro filet is so deliciously tender that it doesn’t need a marinade or long cook time. Season it with a little salt and pepper and grill it for about 4 to 6 minutes per side. If you’d like to serve it with an elegant sauce, try our recipe for Beef Bistro Filet in Red Wine Sauce below.
Beef Bistro Filet in Red Wine Sauce
1 cup beef stock
2/3 cup Cabernet Sauvignon*
2 tbsp. butter
1 large shallot, sliced
2 tsp. flour
2 beef fillets, about 1½ inches thick
Freshly ground salt to taste
Freshly ground pepper to taste
Fresh rosemary, chopped
Prep: 5 minutes, Cook: about 25 minutes, Serves: 2
1. Place stock and wine in a small saucepan. Cook over high heat for 15 minutes or until reduced to about 1/2 cup.
2. Meanwhile, melt butter in a small skillet. Add shallot and cook over medium-low heat for 15 minutes, stirring occasionally.
3. Stir in flour and cook for 1 minute more. Add reduced stock mixture; cook and stir until slightly thickened.
4. Season beef with salt and pepper and cook on a grill over medium heat for 4 to 6 minutes per side or until desired doneness. Garnish with chopped fresh rosemary, if you like.
*Sugar content varies with different wines. If desired, add a pinch of sugar to the finished sauce.
660 calories, 32 g protein, 49 g total fat (22 g sat.), 8 g carbohydrate, <1 g fiber, 3 g sugar, 150 mg cholesterol, 1590 mg sodium, 17 points
With the holiday weekend coming up, you may have a barbecue planned. Instead of going with an off-the-shelf barbecue sauce, why not create something that’s customized for your taste buds? In 30 minutes you can have a sweet, spicy and savory sauce that’s delicious with ribs, burgers and sweet potato fries! Plus, it’s fresh and made with ingredients you know.
Start with one canned chipotle pepper and test the sauce for the level of heat you prefer.
Chipotle Cherry Barbecue Sauce
3 cups fresh cherries, pitted
1/2 cup lime juice
1/3 cup ketchup
1/4 to 1/3 cup brown sugar (depending on sweetness of cherries)
1 to 2 canned chipotle peppers plus 1 tbsp. adobo sauce from can
Salt to taste
Prep: 25 minutes, Cook: 30 minutes, Makes: about 2 cups
1. Stir together all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
2. Remove cover and increase heat slightly; cook for 20 minutes more, stirring occasionally. Let cool, then puree in a blender or food processor.*
*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
(based on 1/4-cup serving): 70 calories, 1 g protein, 0 g total fat (0 g sat., 0 g trans), 19 g carbohydrate, 1g fiber, 13 g sugar, 0 mg cholesterol, 150 mg sodium, 1 point
Along Spain’s Gulf of Valencia, the traditional dish called paella (pronounced “pah-YAY-uh”) was developed in the 19th century using locally-grown meats, produce and rice. Many variations have developed over the years, including the popular seafood version. Often made in large quantities in a big shallow skillet, paella gives Valencian families and friends a good excuse to gather and enjoy a large, satisfying meal together.
Using barley in place of rice adds a nice, chewy texture to this dish. Although seafood is traditional, it’s optional for those looking for a vegetarian option.
Mediterranean Barley Paella
2 tbsp. extra virgin olive oil
1 large onion, chopped
1 cup pearled barley
4 cloves garlic, minced
3 cups vegetable broth
1/2 cups white wine
2 tsp. smoked paprika
1 large pinch saffron*
1 cup 1/2-inch pieces asparagus
1/2 cup chopped roasted bell peppers
1/2 cup sliced pimento-stuffed olives
18 large peeled and deveined shrimp, tail on
Chopped fresh parsley
*May substitute 1/4 teaspoon ground turmeric and 1/8 teaspoon paprika for the saffron.
Prep: 20 minutes, Cook: about 1 hour, 10 minutes, Serves: 6
1. Heat oil in a very large skillet over medium heat. Add onion and cook for 5 minutes to soften. Stir in barley and garlic and cook until barley is lightly toasted.
2. Add broth, wine, smoked paprika and saffron and bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
3. Nestle asparagus, roasted peppers, olives and seafood into the rice; cover loosely and cook over low heat for 10 minutes more or until shrimp is pink, clams and mussels have opened and barley has absorbed liquid. Sprinkle with parsley.
300 calories, 16 g protein, 7 g total fat (1 g sat., 0 g trans), 36 g carbohydrate, 6 g fiber, 3 g sugar, 48 mg cholesterol, 942 mg sodium, 8 points
Today is Pick Strawberries Day, a great reason to stop by our stores and pick up a container of the red gems! Since fresh strawberries are juicy and sweet for only a short time after they’re picked, you’ll want to enjoy them right away. Wash and eat them one by one, or find a fresh dish to toss them into.
Here’s a spring salad with the tanginess of homemade vinaigrette, the crunch of roasted almonds and the sweetness of fresh strawberries.
Strawberry Balsamic Salad
3 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1/4 tsp. salt
Freshly ground black pepper
8 cups lightly packed Earthbound Farm Organic Spring Mix Salad
1/3 cup chopped dry roasted almonds
2 green onions, sliced
2 cups sliced strawberries
Prep: 10 minutes, Serves: 6
Whisk together oil, vinegar, honey, salt and pepper in a large bowl until blended. Add spring mix, almonds and green onions; toss well to coat. Add strawberries and toss again lightly.
150 calories, 3 g protein, 11 g total fat (1.5 g sat., 0 g trans), 12 g carbohydrate, 4 g fiber, 6 g sugar, 0 mg cholesterol, 120 mg sodium, 3 points
Have plans for Saturday, May 21? We have a tasty suggestion!
Stop by Discovery Park, 1000 Garden Highway in Sacramento, from 11 am to 7 pm on Saturday, May 21, for the 9th SactoMoFo Festival! More than 40 food trucks from Sacramento and the Bay Area will bring their best dishes to entice and excite your palate.
Flavor Face will be there Rollin’ with Raley’s and serving up creative new foods based on old favorites, like Crab Mac & Cheese Grilled Cheese, an indulgent sandwich loaded with Jumbo Lump Crab and Cheddar and American cheeses. Don’t forget to say hi to Chef Brian Stansberry of Flavor Face!
SactoMoFo Festival will feature food trucks serving diverse fare, like Asian fusion, Indian, Mexican, Southern, barbecue, desserts and more. There will even be gluten-free and vegan options. Make sure you show up hungry!
See you at Discovery Park on Saturday…
May is National Mediterranean Diet Month, so we’re celebrating foods of the Mediterranean in our Spring 2016 issue of Something Extra magazine, now in our stores.
What is the Mediterranean diet? It’s not actually pasta and tomato sauce – it’s a fresh food diet that originated on islands in the Mediterranean Sea. Residents of small islands don’t have access to all the convenience foods we usually enjoy; instead, they make the most of what’s available to them. In the Mediterranean, it’s locally-grown grains, vegetables and fruits, seafood and very little red meat.
So what’s the big deal about the Mediterranean diet? Researchers have found that residents of the sun-splashed islands live longer and healthier lives overall than Americans, and they believe some of the longevity can be attributed to their diet.
In this Mediterranean-inspired dish, the Italian “salsa” is similar to pesto but it gets its bright fresh flavor from parsley and lemon. You can add an anchovy for more pungent flavor.
Grilled Swordfish with Italian Salsa Verde
2 cloves garlic
1½ cups lightly packed fresh Italian parsley leaves
3 tbsp. packed fresh basil leaves
2 tbsp. capers
2 tsp. lemon juice
1½ tsp. finely grated lemon zest
6 tbsp. extra virgin olive oil
Freshly ground sea salt and pepper to taste
4 swordfish steaks (about 1½ lbs.)
8 oz. DeCecco Spaghetti No. 12 with Spinach, cooked according to package directions
Chicken stock (optional)
Lemon wedges (optional)
Prep: 20 minutes Cook: 10 minutes Serves: 4
1. Chop garlic in a small food processor. Add parsley, basil, capers, juice and zest and pulse to finely chop herbs and capers. With the motor running, slowly drizzle in oil, mixing just until blended. Season with salt and pepper.
2. Season swordfish with salt and pepper and grill over medium-high heat for 3 minutes on each side or until nicely charred. Brush lightly with salsa mixture and grill until cooked through. Spread about 2 tsp. of salsa over the top of each steak.
3. Toss remaining salsa with hot cooked pasta, thinning with a little chicken stock if desired. Place on 4 plates and top each with a swordfish steak and lemon wedges.
617 calories, 37 g protein, 32 g total fat (5 g sat., 0 g trans), 44 g carbohydrate, 3 g fiber, 2 g sugar, 97 mg cholesterol, 292 mg sodium, 18 points