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4th of July Dessert Recipe: Cherry & Peach Galette

posted on June 20th, 2017 by John Savidan

When it comes to fruit here in California, it's easy to say we are spoiled. You can enjoy most of your favorite fruits pretty much any time of the year as you please. Cherries, however, are only here for a limited time: in the late spring and summer months. Whenever we get our first cherry delivery of the year, the entire produce team shouts for joy. That’s not just because we miss them when they’re gone, but because we know that we’ve picked the very sweetest and most flavorful varieties for you. Perfect for 4th of July celebrations, this rustic Peach and Cherry Galette is an artisanal showstopper of a dessert that will wow your guests. Only you’ll know how ridiculously easy it is to prepare! Galettes are really the no-fuss sister to pie. Rustic, very forgiving, and a cinch to make. Enjoy this sweet recipe and cherry season while it lasts! Cherry & Peach Galette Ingredients for pastry: 12 tbsp cold unsalted butter, cubed 3 cups all purpose flour 1 tsp… Read More

East Weeknight Dinner Recipe: Grilled Shrimp with Peach Salsa

posted on June 19th, 2017 by Sara Trujillo

Mondays can be a bit tiring at the office - and on the home front. So for most of us, preparing an involved dinner is just not appealing. But, the good news is summertime calls for fresh, healthy, and quick recipes anyways! There's simply no need to stand over the kitchen counter chopping 20+ vegetables for an Autumn stew or dredging and battering chicken breasts for a proper Chicken Parmesan...at least not for another few months. Because let's face it, in 80-degree weather, we're less interested in heavily-sauced, hot dinners. A cool and crisp combo is far more enticing. This Grilled Shrimp with Peach Salsa recipe screams summer. Add to it some Jasmine rice with a touch of lime juice and zest along with some grilled zucchini and you have a perfect weeknight supper made in less than 30 minutes. Grilled Shrimp with Peach Salsa Ingredients: 2 lbs. large shrimp, peeled and deveined 2 tablespoons olive oil 1 garlic clove, minced 1 Tablespoon lime juice salt… Read More

Summer Grilling Starts with Our Big Time Tri‑Tip

posted on June 19th, 2017 by Rick Stidham

Our butchers have been known to offer the best tri-tip in town. Incredibly tasty with a rich beef flavor and a tenderness that simply melts in your mouth, our Choice Natural Tri-Tip is the perfect cut for summertime grilling! This cut is truly flavorful enough to stand on its own but since we like to go the extra mile with our meats, we give our tri-tip a one-two punch with our very own Big Time Steak & Tri-Tip Marinade! Marinated for 48 hours in our own premium, natural sauce, these tri-tips are full of smokey, sweet, and peppery flavor from first bite to last. Fully seasoned and ready to grill. Be prepared to fall in love! Our Big Time Tri-Tip is great prepared on the grill or roasted in the oven. Our cooking tip? Allow your tri-tip to rest for 5 minutes before carving so the juices have an opportunity to redistribute themselves – a step that ensures a perfect ‘brag-about-it’ taste Read More

Father’s Day Dinner Recipe: Dijon Marinated Rack of Lamb

posted on June 16th, 2017 by Sara Trujillo

Dad deserves some rest & relaxation on his special day, don't you think? Whether that means relaxing on the couch with an ice-cold beer, getting in the groove with some yard work (some Dads find it therapeutic), or grilling up some top-secret specialties, the guy should be privy to do whatever it is that makes him happy. So this year, push Pops to do what his heart desires. And if that means cooking for him - and borrowing his grill master gloves for just this one day, then so be it. We've got you covered with a fool-proof Father's Day grilling recipe that he most likely doesn't prepare often, or ever. Grilled Rack of Lamb...you almost can't mess it up even if you've never grilled a day in your life. But definitely take Dad up on some grilling tips beforehand, just to ensure he's going to enjoy every single bite. Dijon Marinated Grilled Rack of Lamb Ingredients: 2 Lamb Racks (8-9 ribs each) 3/4 cup Dijon Mustard 1 Tablespoon Extra Virgin Olive Oil 1/2… Read More

Leftover BBQ Recipe Ideas

posted on June 5th, 2017 by Sara Trujillo

Summer is in full swing - and we're absolutely loving it. From sunny days at the beach to picnics at the park to backyard barbecues with our family and friends, we're finding lots of reasons to eat well this season. Summer is also a time to relax a little more - and sometimes, that means finding shortcuts in the kitchen so that we can spend more time with those who matter most. So what's the best cooking shortcut we can suggest?Taking full advantage of barbecue leftovers. If you already enjoy grilling on the weekends, then why not grill a little extra so that you can eat well all week long? Here are some of our favorite barbecue leftover recipe ideas... Barbecue Quesadillas: Simply slice up leftover steak, brisket, or chicken and evenly layer on one half of a large tortilla along with shredded Monterey Jack, green onions, and diced tomatoes. Spread a light layer of your favorite BBQ sauce on the other side, fold, and place on an oiled pan over medium heat. Cook for 1-2 minutes… Read More

MMM… Big Time!

posted on May 26th, 2017 by Sara Trujillo

Marinated 48 hours in our own premium, natural sauce, our tri-tip is full of smokey, sweet and peppery flavor from first bite to last. Want to make your own masterpiece? Here's how! Love the butchery’s Big Time Marinated tri-tip? Grab a jar or two of the same marinade we use in our kitchen. It will knock you out with big-time flavor. Also great for steaks, pork tenderloin, chicken and lamb. (Pst..Try a taste in the Deli Department.) Grilling Tri-Tip with Big Time marinade, preheat your grill on high. Place the tri-tip over the high heat to sear the meat and create nice grill marks; leave on 2 to 3 minutes per side. Turn the heat down to low and cook for approximately 20 minutes per pound, turning the meat about every 7 to 8 minutes. Test if the meat is done by inserting a meat thermometer in to the thickest part of the meat. The tri-tip should read 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. Take the tri-tip off the grill when it has reached your… Read More

Grilled Peaches!

posted on May 26th, 2017 by Sara Trujillo

Your Summer Dessert Secret Weapon: Peaches on the Grill It’s not summer if you’re not firing up the grill, and lucky for you there’s some seriously great meat on special to kick off the party. And to finish things off sweetly, we have a secret tip for something special: grilled peaches. When you grill peaches (or other stone fruits), you perform a kind of magic. The heat of the grill makes the natural sugars caramelize, creating a new sweet and smoky flavor that will make you an instant fan. And you don’t have to serve the peaches warm to get the full flavor impact. Grill them up in advance, pop them in the fridge, and serve when you’re ready. And though you can use the grilled peaches in an endless variety of ways, some of our favorites are the simplest: Just top with whipped cream, Mascarpone cheese, cinnamon, chopped nuts, honey, or all of the above! How to grill fruit Our favorites for grilling: Peaches (of course!), nectarines, bananas, pineapple, strawberries… Read More

30% Off Wagyu Ribeye Steaks

posted on April 19th, 2017 by Lauren Murphy

Natural Non-GMO, Bone-In, Wagyu Ribeye Steak A delicious balance of savory taste and firm, yet naturally tender texture. Cut exclusively from the premium center of the ribeye and hand trimmed of all visible fat. Perfectly sized for easy preparation. Humanely raised and grass fed from New Zealand. April 19th - May 2nd Save 30% off lb (up to $7.20 lb). Ribeye Steak in Blue Cheese Onion Sauce Serves 2 Ingredients: 2 Wagyu Ribeye Steaks Salt, to taste Ground black pepper, to taste 1 cup heavy cream 6 tablespoons butter 1/2 cup blue cheese 1 yellow onion, sliced Directions: Season both sides of the steak with salt and pepper. Melt 2 tablespoons of butter in a skillet on medium-high heat. Place in a skillet and cook for 5-7 minutes per side, until steaks are medium well. Place remaining butter in a pan. Turn heat to high, once butter is melted, add onions and sauté 5-7 minutes, until onions have caramelized. Reduce pan to simmer, pour in… Read More

Winter Citrus Margarita

posted on February 22nd, 2017 by Lauren Murphy

When you think of margaritas you might be reminded of summer. But with all the winter citrus fruits at their peak right now, it's a perfect excuse to make a fresh hand squeezed margarita. Feel free to adapt the recipe below and make it your own. The beauty of winter citrus is that they are all unique in flavor and are great to mix and match! Ingredients to make 4 mason jars: 3 limes 1 Cara Cara Pink Navel 1.5 Pink Grapefruits 1 Tangelo 1 Clementine 6 oz Tequila Sparkling water (optional to cut juice) Ice Salt for rim (optional) Instructions: Squeeze the juice from desired citrus into bowl Strain out pulp and seeds In a small pitcher mix citrus juice and tequila Add sparkling water to taste (If salting rim) Rub lime wedge along rim of glass and then dip glass in rimming salt Fill mason jars or margarita glasses with refreshing beverage Garnish with a bright slice of citrus Read More

How To: Perfectly Poach An Egg

posted on January 4th, 2017 by Lauren Murphy

Poached eggs are delicious and a staple on most brunch menus, but not as common at home because they appear to be hard to cook. This year is the year you learn how to perfectly poach an egg every time. Tips: Use the freshest eggs you can find. Fresh eggs have tighter whites and yolks which will help them keep their shape in the water. Use a fine mesh strainer instead of a slotted spoon. The strainer will remove any of the stringy egg whites that separate. Keep the eggs moving around in the water so that they cook evenly. Vinegar isn't necessary if you use fresh eggs. It helps, but can also affect the taste of your meal. Steps: Bring a few inches of water in your saucepan to a slow simmer, just where you can start to see bubbles appearing. As water is heating up, crack an egg into a bowl and transfer it to your strainer. Swirl the egg in your strainer until the excess egg whites come off and then lower it down to the simmering water. Gently shake the… Read More

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