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The Many Uses of Our Delicious Hatch Chile Cream Cheese

posted on August 16th, 2017 by Leslie Thomas

Is your plain bagel and cream cheese breakfast on-the-go lacking a little something extra? Then feast your eyes on our Hatch Chile cream cheese. Made with authentic Hatch Valley chile that we’ve roasted, peeled, seeded, and finely chopped, this perfectly spicy cream cheese is just what your toasted bagel needed. But this cream cheese is way more versatile than that! -Use it to stuff jalapenos and bake for a double-header of spice that just may be the best jalapeno popper you’ve ever tasted. -Spread a thin layer of it on a wrap and then layer on your roasted, sliced turkey, lettuce, tomatoes, and onions for a quick lunch that’s great fresh or packed up for an office lunch. -This cream cheese is also amazing used in Buffalo chicken dip. Simply replace the plain cream cheese for the Hatch Chile cream cheese and you’ve got a Buffalo Chicken Dip that’s a (spicy) crowd-pleaser. The possibilities are endless with this cream cheese that can easily double as a dip for… Read More

Our Hatch Farmer’s Story and Chile Relleno Recipe

posted on August 9th, 2017 by Leslie Thomas

We think it’s important to build strong relationships with our talented farmers. Gillis Farms is a prime example of how we’ve done just that. Duane Gillis is a 4th generation farmer whose passion lies in the Hatch chile. Duane began learning how to farm chile at a very young age with the help of his parents, who were known for producing Hatch chile as well as onions, squash, and other vegetables. in 1984, Duane started farming on his own while still contributing to the original family farm. Duane is the epitome of a family man who stays true to his roots and it definitely shows. He’s also remarkably knowledgeable with the best Hatch chile  growing practices. We’re pretty thankful for that, too. This year, Duane invited Bristol Farms employees to his Hatch Valley home and his 450 acres of chile so that he could share his story, farming expertise, and of course - a taste of his delicious and meaty Hatch chiles. His mom, in her wise age, told us about many stories… Read More

Life of a Hatch Chile – Stages & Uses

posted on August 9th, 2017 by Nicole Vuletich

It all starts in the rich soil of the valley of Hatch, New Mexico, where the life of a Hatch Chile is born. After harvest in late July and August each year, the Hatch chile takes on a new life cycle, transitioning through stages in which spicy food enthusiasts can incorporate this wondrous pepper into every dish enjoyed throughout the year. From freshly harvested to roasted and pureed, below are the many stages the Hatch chile can go through, along with some tips on adding to some of your existing favorite dishes and some new. Fresh, Unroasted Whole Hatch Chiles - Typically bought in bulk for roasting at home. Roast whole, let cool, remove the skins, and freeze in storage bags for use in dishes throughout the year. When ready to use, simply remove from the freezer and allow to reach room temperature before preparing. Raw Chopped Hatch Chiles - Roasted Hatch chiles are a preferred flavor over fresh, yet you can add diced fresh Hatch chile to the cooking process of soups and… Read More

Summertime Grilled Peach Pizza Recipe

posted on July 12th, 2017 by Leslie Thomas

Mmmm....pizza. It's delicious no matter the variation. No cheese, extra cheese, thin crust, Chicago deep dish, extra veggies, sans veggies...we love it all. But what we really love is pizza cooked on the grill. There's just something special about that grilled, crunchy crust covered in melty cheese and of course, all the delicious toppings. Since it's officially summer peach season and as far as we're concerned, peaches are the more the merrier in the kitchen right now, we've created an ode to the peach in pizza pie form. It's covered in mozzarella, Gorgonzola, grilled sliced peaches, arugula, red onions, and a balsamic glaze. It's heavenly to say the least. Grilled Peach Pizza Ingredients: One batch pizza dough 1/2 cup marinara 1 1/2 cups shredded Mozzarella or Italian blend 2-3 large peaches, sliced but not peeled 2 cups packed arugula 1/3 cup Gorgonzola 1/3 cup thinly sliced red onion 1/2 cup Olive oil, divided Balsamic… Read More

Pan‑Seared Steakhouse Ribeye Recipe

posted on July 5th, 2017 by Rick Stidham

Bristol Farms' Pan-Seared Steakhouse Ribeyes No need to visit the steakhouse! Our Ribeyes are a perfect ‘melt-in-your-mouth’ cut with incredible marbling, tenderness, and flavor. They're also quite excellent when prepared right on your stove! Just ask any grill master and most will agree: cooking steaks on cast-iron locks in the flavor and provides a special crust that's delightfully different than traditional grill preparation! Ingredients: 2 - 14 oz. Bristol Farms Ribeye Steaks 2 tbsp. vegetable oil 1 tbsp. sea salt 1 tbsp. fresh cracked pepper 2 tbsp. Bristol Farms Garlic Herb Butter (in our Seafood Department) Method: 1. Preheat oven to 400° F. Heat a large cast iron skillet over high heat until very hot; 5 to 7 minutes. 2. Brush the steaks lightly with vegetable oil and coat with the salt & pepper.  Sear the steaks evenly on both sides for about 2 minutes per side for a total of 10 minutes. 3. Top each steak with a tablespoon of the herb butter and… Read More

Summer Ice Cream Sundae Inspiration

posted on July 5th, 2017 by Leslie Thomas

There are some things in life that just, scream summer. Lemonade, burgers and hotdogs, and of course, ice-cream. Whether there's a craving for it after a hot day at the beach or just because, ice cream has a pretty awesome nostalgic feel about it. Plus, let's be honest, it's really, really tasty too. Have you been to a newer ice cream shop recently? The flavor combinations that are thought of today are nothing like we had even 10 years ago! But we're not complaining. Because while throwing bacon and a Bourbon sauce over vanilla ice cream seems absolutely weird, it actually tastes quite heavenly. Here are some more fun & funky ice cream combinations for you to try... Mojito Chocolate Chip - It's not just mint chocolate chip; this version has fresh muddled lime and mint in it! Simply muddle 1/2 lime and 10 mint leaves in a medium-sized bowl. Remove the mint leaves and add 2 large scoops of your favorite vanilla ice cream. Then, stir in 3 tablespoons mini chocolate… Read More

Mango Summertime Smoothie Recipe

posted on June 27th, 2017 by Leslie Thomas

Mangos are a delightful, sweet and nutritious snack, great for any summer occasion. Wonderful in smoothies, cereal, cocktails or simply enjoyed right off your fork! The Happy Chameleon Mangos are sourced from the best growers, to ensure a healthy eating experience. The Happy Chameleon Mangos are hand selected for freshness to ensure the natural sugary Mango flavor, just what the discerning Bristol Farms’ customers have come to expect in the produce department. Perfect for summertime snacking, mangos are also quite delicious when blended in a smoothie. The best part? Since they're full of natural sugars, there's no need to add any additional sweeteners! 5-Minute Mango Smoothie Ingredients: 1 cup peeled and chopped ripe mango 1/4 cup plain Greek yogurt 1/2 cup Almond milk (or non-fat milk) 1/2 cup ice Blend and enjoy! Read More

Baby Back Ribs for the 4th of July

posted on June 26th, 2017 by Rick Stidham

4th of July is quickly approaching and although we are still adjusting from the “jailbreak” that occurred when our kids got out of school, one question still comes to mind. When will the kids be out of the house? Actually, I am kidding. If it wasn’t for family, then special holidays, like the 4th of July, wouldn’t be the same. I mean, who wants to BBQ for one? Independence Day should be celebrated with lots of loved ones and great food! Lucky for you, great food is what I’m here for! In the pursuit of finding unique items to help you with your meals, I have uncovered some truly ridiculously amazing Baby Back Ribs to put on your grill this weekend! These ribs are perfect in size and flavor, but what is unique about them is the abundant amount of tender and flavorful meat that is on them! These baby back ribs are part of our "Never Ever" pork offering where we guarantee never added hormones, never added antibiotics, always air-chilled, and always natural. If you are… Read More

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 Leslie Thomas

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

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