Ricotta & Spinach Gnocchi with Pancetta & Spring Onions
No gluten? No problem! This gluten-free gnocchi is surprisingly similar to traditional gnocchi but with a lighter bite, and the addition of spring onions makes it extra enticing.
Recipes Nugget Markets Signature Recipes
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Farro with Baby Artichokes
When baby artichokes are in season, they are so good you can eat them whole. Here is a recipe with one of our favorite grains, Farro. This technique is not unlike risotto, but without the buttery finish.
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Farro with Roasted Winter Veggies
This hearty side is a delicious addition to almost any meal.
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Kathy's Broccoli Casserole
This side dish is so easy and quick! It's cheesy, gooey, and comforting.
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Grilled Cinnamon-Glazed Pineapple
This sweet, spiced grilled pineapple goes great with savory dishes like pulled pork or as a decadent dessert topping for vanilla ice cream.
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Corn Pie Casserole
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Lemon Orzo
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Marinated Cucumbers with Shrimp & Ginger Sesame Dressing
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Roasted Beet, Pear & Goat Cheese Salad
Roasted beets are scrumptious and good for you, too! Try them in salads such as this one or combined with other wintry ingredients like arugula, citrus and crumbled blue cheese.
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Fuji Apple Coleslaw
This fresh slaw is a cut above the rest! Make a meal of it with our Apple-Stuffed Pork Tenderloin Au Jus.
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Baked Almond-Stuffed Tomatoes
Fresh tomatoes, delicious almonds and rich Parmigiano Reggiano come together in this recipe to create a simple, satisfying dish. For a meaty variation, add a little Serrano ham, ground lamb or Italian sausage!
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Ratatouille
Who knew stewed vegetables could be so good? Enjoy this traditional French dish packed with succulent Mediterranean flavors.
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Pan-Roasted Fingerling Potatoes
The classic pairing of potatoes and rosemary comes together quickly in this crowd-pleasing recipe.
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Grilled Asparagus with Black Bean Salsa
Top simple grilled asparagus with a homemade black bean salsa for a delicious vegetarian side dish.
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Simple Grilled Vegetables
What outdoor grilling session is complete without some fresh and tasty vegetables? Use this recipe or experiment with your own favorite veggies, and if you like fresh herbs, try adding oregano, rosemary or thyme after grilling.
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Mixed Greens with Strawberries & Goat Cheese
The combination of sweet strawberries, tender young greens, toasty almonds and tangy goat cheese makes for a delightfully bright and simple salad. Mix it up by finishing the salad with any one of these flavor profiles: balsamic vinaigrette, blue cheese dressing, honey-mustard dressing or raspberry dressing.
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Braised Greens
Ever wonder what to do with all the beautiful greens you walk by in the produce section? These Braised Greens are deliciously easy and epitomize how great fresh greens can taste! Toasted seeds, just a little tang from the lemon juice and the natural richness of olive oil bring out the best in this trio of collard greens, mustard greens and Swiss chard
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Brussels Sprouts with Anchovy-Garlic Butter Topped with Turbinado Sugar
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Wilted Spinach Salad
Enjoy this savory salad as an appetizer, or add grilled chicken to make it a filling and nutritious entrée.
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Watermelon Salad
Light and refreshing – perfect for backyard shindigs, picnics and casual dinners throughout summertime when watermelons are at their peak of sweetness. This salad complements grilled fish, chicken, pork and even beef!
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Crab Sunomono Salad
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Sweet & Sour Beets
Turn up the beet with some sweet and sour notes. Ginger, cloves and raspberry red wine vinegar make this dish a hit!
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Squash & Tomato Pie
This Squash & Tomato Pie is a great side dish for grilled or slow-roasted meats. Early fall in the Sacramento Valley yields some of the best and freshest produce in the nation. Basil, red onions, squash, sweet corn and tomatoes are at their peak; their flavors meld perfectly together in this dish.
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Rosemary Flatbread
Grill up this fantastic flatbread for your next backyard shindig. Once off the grill, cut flatbread into pieces or serve whole and "break bread" together for true conviviality at the table!
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Red Potato Gratin with Gruyere & Fontina
Melted Gruyere and Fontina, classic alpine cheeses, complement the red potatoes in this gratin for a truly decadent dish.