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blog Category: Deli

A New Dip in Town – Muhammara

posted on June 29th, 2016 by Rich Ferranda

Move over hummus and baba ghanoush! Meet our new favorite sidekick: muhammara. It’s a Mediterranean delight of a spread packed with walnuts, roasted red peppers, pomegranate juice, quinoa and a bit of sprouted wheat and rye. You'll too fall in love with this multi-purpose mouthwatering dip. We love muhammara as a dip for crudite, paired with warmed pitas, or as a sandwich/wrap spread. Our secret and easy trick to add rich, bold flavor to any white fish? Simply top it with muhammara after grilling. Your summer party guests will be blown away. Grilled Lemon Pepper Halibut Topped with Bristol Farms Muhammara Dip Ingredients: 1 -pound halibut fillets, 1/2 to 3/4 inch thick 2- teaspoons dried basil leaves 1 -teaspoon lemon pepper 1- teaspoon seasoned salt 3 -medium zucchini or radish, cut into 1-inch coins 1 -medium red bell pepper, cut into 1-inch pieces 2 -tablespoons Bristol Farms Extra Virgin Olive Oil or vegetable oil 1- 8 oz package of Bristol Farms Muhammara… Read More

New! Fresh & Tasty Cheese Spreads

posted on June 28th, 2016 by Carl Smith

Summertime is here and now's the time for lots of fun picnics, barbecues, and pool parties with friends. When it comes to the typical mainstays for munchies, we tend to lean toward the go-to chip and dip, fruit, and veggie platters. Change up the same old boring routine and try our new fresh and tasty cheese spreads! Three delicious varieties can be found in our Cheese Department. Our cheese spreads are made fresh with a base of cream cheese mixed with some of our favorite ingredients for unique flavor combinations. Each one is like a party for the taste buds: Pimento Cheddar - Rich cheddar is paired with the slightly sweet and subtle spice of pimento peppers. Gouda & Pecan - Smoky Gouda cheese, mild shallots, and roasted pecans marry up for this unique spread. BLT - Bacon makes anything better, right? The classic flavor of a BLT is captured in this savory spread with a unique twist of fresh dill and scallion. Try any of our new cheese spreads as an appetizer with crackers… Read More

New! Deli Signature Sides

posted on June 20th, 2016 by Rich Ferranda

Go ahead, it’s okay to take sides. Save yourself time without sacrificing delicious flavor with our yummy new Signature Sides. Made by our chefs using nothing but the freshest ingredients and mouthwatering recipes, our sides are just the thing to pair with a juicy rotisserie chicken for a simple anytime meal. Find these in our Deli grab-and-go section. Just grab a few, head home, and enjoy. This summer, skip the heat in the kitchen with these savory, appetizing sides: Smashed Cauliflower & Potatoes Creamy smashed potatoes is married with the delicate flavor of cauliflower for a twist on the traditional mashed. We add in a touch of fragrant garlic and chives to really put it over the top. Creamed Spinach & Kale We love our greens! Our perfectly wilted spinach and kale is gently mixed with a touch of cream, onions, garlic, lemon, Parmesan cheese, and a pinch of nutmeg. Mashed Sweet Potatoes Creamy mashed russet potatoes and sweet potatoes are blended with cream and… Read More

Cool Down with Gazpacho

posted on May 9th, 2016 by Carl Smith

Making its way into our soup lineup for May is the cool, zesty, and always delicious Spanish original, Gazpacho. Since its inception, there have been many versions made of this chilled blended soup made of raw vegetables, but most consist of a base of tomatoes, cucumber, bell pepper, onion, and a myriad of spices. Reminiscent of enjoying a heaping bowl of salsa (hello salsa lovers!), Gazpacho is a summertime favorite and equally as enjoyable chilled or warmed. Gazpacho has ancient roots. This popular cold soup, sometimes referred to as a liquid salad, originates from the Andalusia area of Spain. It is most often served cold (but heated in certain regions of Spain) and has many different influences from Greece and Rome, but also from the Moor and Arab cultures. The original soup was a mixture of blended stale bread, olive oil, and garlic mixed with liquid, like water or vinegar,  and was pounded together in a mortar. A variety of available vegetables and almonds were also… Read More

Get a taste of our Killer Corned Beef!

posted on March 11th, 2016 by Rich Ferranda

To celebrate St. Paddy's Day, our carving stations are serving up the best corned beef in town! Starting March 8, you can order up fresh, hot, and piled high corned beef any way you like it. Here is our complete offering: Killer Corned Beef Sandwich - Piled high corned beef, jalapeño, red onion, Tipperary Irish cheddar, and Stoneground mustard served on a soft Pretzilla roll. Served with a choice of side: potato salad, spinach pasta salad, coleslaw, or fruit. All for $9.49 each. Killer Corned Beef Carving Station - Visit our carving stations for a taste of our Killer Corned Beef! Sold by the pound - available sliced, half, or whole brisket. $16.99 lb These are just a couple of our "ready to devour" options. You may also find our killer corned beef in our Deli cold cuts meat case to take home and enjoy. If you're feeling really festive, chase it all down with a Shamrock Guinness Float. You can find all ingredients in store to make this delicious adult spin on a root beer… Read More

New! Game‑Winning Dips

posted on February 3rd, 2016 by Carl Smith

Just in time for this weekend's big game, we're rolling out a new line up of savory, cheesy, fan-loving dips. Our new dips are made fresh from our kitchen using quality ingredients, such as gourmet cheeses, fresh seasonings, and bacon!! Serve these up at your game-time gathering and your guests will forever reminisce about how you served the best dips on the planet. In all seriousness, they are good. Jalapeño Pepper Dip – Our jalapeño pepper dip is made of a delicious mixture of cream cheese, Mascarpone, mild cheddar and Parmesan cheeses, with fresh chopped jalapeño and garlic. We top it all off with slices of fresh jalapeño and Panko breadcrumbs, then bake it off until it's crust is slightly browned and the inside is bubbly and delicious. Pepper Jack Bacon Dip – Our Pepper Jack Bacon Dip is made of a mixture of cream cheese, Pepper Jack and Calico Colby Jack cheeses, and Vegenaise. The mixture is then topped with fresh chopped green onion, cooked bacon, and salted cracker… Read More

Lodge Enamel Cookware

posted on January 21st, 2016 by Kim Kaczor-Wardlow

Cooking with cast iron is a pleasure that grows as you use it. The piece you cook with gets subtly worn in as you use it, creating a better cooking experience with each use. We chose Lodge Enamel as our preferred cast iron supplier because we value the history, commitment, and quality of the company. Lodge began in 1896 when Joseph Lodge opened his first foundry in the Appalachian Mountains. Today, the company still runs as a family business with the CEO and the President of the company being Joseph Lodge's great grandsons. Lodge's history of excellence continues as they married the beauty of porcelain with the benefits of cast iron. I cook with my enameled cast iron pot all of the time. Some of my favorite dishes include simmered chilies, sauces, black eyed peas, and stews just to name a few. The Dutch oven is so pretty that we serve our meals right out of it! Best of all, it is so easy to clean. With the cold winter months, now is the best time to purchase Lodge Enamel cast iron… Read More

Chili – It's What's for Dinner

posted on January 15th, 2016 by Carl Smith

Since it's inception, Chili has evolved into many different recipes, and every passionate chili-lover on the planet can make an argument about the best chili recipe. We've seen everything from chili con carne (chili with meat), to a meatless version, a beanless version, and even pure vegetable chili. Whatever the concoction may be, all chilis can be described as a spicy hearty stew and is one of America's best-loved comfort foods for winter. Bristol Farms is home to a variety of delicious, fresh, hand-cooked chilis. Just like our soups, we cook off small batches of chili daily. You can find our fresh chili in the refrigerated soup section of our Deli department in 15 oz. and 30 oz. containers, as well as one variety of chili served hot from our soup bar. Each month our soup menu changes to reflect seasonal offerings, and you can find the following varieties for the month of January: Snake Bite Chili and Route 66 Chili. We also have a great offer for a FREE 30 oz. container of chili… Read More

American Sustainable Smoked Steelhead Trout Roe

posted on December 29th, 2015 by Carl Smith

Whether you are hosting a black tie affair, or a more casual gathering this New Year's Eve, caviar will make a great addition to your menu for passed Canapés. We recommend the Smoked Steelhead Trout Roe caviar, which is made from fresh trout roe seasoned with sea salt and lightly smoked using apple and cherry wood to produce an incredible palate-pleaser. Wild caught in the cold waters of Puget Sound, our steelhead trout roe has a delicate flavor & wonderful snappy finish. Enjoy our steelhead trout roe on blinis with crème fraiche, goat cheese spread, or cream cheese. Or enjoy in this recipe for Smoked Salmon Deviled Eggs Bristol Farms Smoked Salmon Deviled Eggs Serves 6 - 8 Ingredients: 8 hard-boiled eggs, peeled 2 teaspoons Dijon mustard 1/3 cup mayonnaise 3 ounces Bristol Farms Wild Sockeye Smoked Salmon flaked 1 tablespoon minced shallot 1 tablespoon lemon juice Salt and pepper to taste 1 ounce smoked trout caviar (roe) Method: 1. Slice the boiled eggs in half… Read More

Champagne and Caviar for the Holidays

posted on December 22nd, 2015 by Rich Ferranda

While the image of caviar and champagne conjures visions of black ties, white linens, and the finest crystal, it needn’t be so. Admittedly, it is a bit decadent, and luxurious, but not necessarily price prohibitive. Caviar, whether it be the highly prized Golden Osetra, or the California White Sturgeon “Royal Reserve”, is something that everybody should incorporate in at least one culinary experience. Yes it is salty as it is fish roe that is salted for preservation, but it is widely touted as a healthy indulgence that does more than just your taste-buds good. It is packed with Vitamins A, B6 and B12, E as well as Iron, Magnesium, Selenium, and a few other essentials. So good for you that it is often incorporated in skin treatments at many of the finest spas. I’m not sure I would rather wear it than eat it, but there is science that promotes a myriad of benefits. Back to basics - Caviar, when fresh and high quality, is a wonderful compliment to a variety of dishes such as… Read More

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