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Slow Cooker Staples for National Family Meals Month

posted on September 30th, 2017 by Leslie Thomas

We know that cooking during the workweek can be challenging. And to those of you who do find the time to whip up a gourmet-ish dinner on a Tuesday or Wednesday night - well, we salute you. And we’re sure your family appreciates your admirable efforts in the kitchen too. Roasting a whole chicken with a side of sauteed green beans and garlic mashed potatoes would probably be gladly received by many of us on just about any night of the week. But taking the time to prepare a dinner like this is another story. Thank goodness for the trusty slow-cooker. With only a few ingredients and a few minutes of prep in the morning, we can leave our homes for work or a slew of errands and know that dinner will be (mostly) made when we return in the evening. Let’s not forget to mention the clean-up is a breeze. One-pot dinners are always essential when it comes time to wash the dishes. The most lovely part of it all is that we can spend the time with our families and loved ones that we… Read More

Sausage, Sauerkraut, and Apple Hash for Oktoberfest

posted on September 25th, 2017 by Leslie Thomas

It’s hard to believe that Fall is officially here. Between pumpkin spiced everything and an undeniable urge to pull out all the scarves and booties (speaking to you ladies), the delightfully fragrant and perfectly chilly season full of soups, stews, and crock pot suppers is underway. And with the Autumn time air also comes a tradition that’s rooted in Germany but often celebrated by many here; Oktoberfest. Beer slinging festivals with pretzel and sausage stations are pretty common in big cities and small towns alike. There’s no doubt we’ll be celebrating in our own culinary kinda way as we get further into Fall - but for now, we’re starting with an Oktoberfest Sausage sale and a deliciously easy weeknight kinda meal with those snappy and succulent sausages. Make it tonight...or make it for breakfast this weekend with a fried egg on top - sure, it’s not the authentic German thing to do...but it’s a spectacular addition (trust us on this one). Sausage… Read More

Autumn Sangria Recipe

posted on September 22nd, 2017 by Leslie Thomas

Ah, Autumn. For many, it begins in September but for those of us in Southern California, it doesn't start really feeling like Fall until mid-October. Nevertheless, there's just something warm and fuzzy about that Autumn time feel. Whether it's the smells of pumpkin coming from every coffee shop or the baskets of Gala apples at every market, Fall definitely has a special kind of appeal. But since it's still quite warm in SoCal, we need a way to celebrate the beginning of Fall that won't make us sweat. An Autumn inspired Sangria seems like the most logical way to do just that. Pomegranate Fig Sangria Ingredients: 1 bottle sweet white wine 4 fresh figs, halved 1 apple, cored and sliced 1 cup pomegranate juice 1 ripe orange, sliced 1/2 cup Brandy 1 bottle sparking water Ice Directions: In a large container or pitcher with airtight lid, add the sliced oranges, apple, figs, pomegranate juice, and Brandy. Pour the wine on top. Stir and refrigerate… Read More

Just One More Family Meal Shared

posted on September 7th, 2017 by Nicole Vuletich

With an aim to inspire families to eat at home together more often, we are proud to support in the celebration of National Family Meals Month™ for the month of September. Through the program, we encourage families to slow down, join together, and share just one more delicious meal per week. We know how busy life can be, so we're happy to help by highlighting some super simple, healthy meal solutions with items found in store to help make that happen. Did you know that numerous studies underscore the long-term health, academic, and societal benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain, and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits, and less risky behavior. Don't fret about the time it takes to… Read More

Pan‑Seared Ribeye Recipe

posted on September 3rd, 2017 by Leslie Thomas

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 butter 1 tbsp. kosher salt 4 cloves garlic, smashed with the back of a large knife 6 sprigs fresh thyme 2 sprigs fresh rosemary Method: 1. Pat steak dry with paper towels and then season generously with kosher salt. Remove the leaves from one sprig rosemary and add to a small bowl with one tablespoon melted butter. Add 2 cloves smashed garlic and mix well with fork. Using your hands, rub the steaks with the garlic rosemary butter mixture. Wrap in plastic wrap and refrigerate 4-8… Read More

Hatch Chile Guacamole Burger Recipe for National Burger Day!

posted on August 25th, 2017 by Leslie Thomas

We are still in Hatch Chile season...and frankly, we're loving it. Spicy and smokey, everything with Hatch just seems to taste a little more exciting and a lot more delicious. Whether it's roasted and diced in cheesy and decadent mac-n-cheese or a filleted and added to a classic grilled cheese sandwich, we  love it all. The Hatch possibilities are endless... One of our favorite ways to eat Hatch chile though is mixed in our already tasty guacamole. It's the perfect match for a crunchy tortilla chip. Or -add that creamy and spicy guac to the top of a juicy burger and you've achieved casual culinary comfort food perfection. This Sunday is National Burger Day too - so why not kick up your burger a little with some of our Hatch guacamole? But if you aren't quite feeling up to "manning the grill," just enjoy the Hatch Guacamole Burger at one of our store cafes. Either way, you're going to be treating your taste buds to something pretty special. Hatch Chile Guacamole… Read More

Hatch Chile Guacamole Recipe

posted on August 21st, 2017 by Leslie Thomas

If you've been in our stores recently, you've probably noticed it's a bit "hatch-ified." You most likely saw some Hatch chile samples around the store too - namely, our Hatch Chile Guacamole. And if you were daring enough to dip a chip in that spicy guac, we're going to assume that you fell in love. If you brought a container home with you, we're sure it didn't last very long. The stuff is hard to resist. And that's why we're giving you your very own Hatch Chile Guacamole recipe so that you can make it yourself. Because sharing is caring and because, chips and guacamole might as well be gold in Southern California. We're all kinda obsessed with the irresistible snacking combo. Hatch Chile Guacamole 2 ripe Haas Avocados, pitted 1/2 small red onion, finely diced 1/4 cup roasted hot Hatch Chile, finely diced (Use our tips for roasting and cutting here - or purchase our ready-made roasted and finely chopped Hatch chiles) 1/4 cup cilantro, finely chopped 1/4 cup… Read More

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. -Mix 1/2 cup of it with 1 bag sauteed spinach, 1/4 cup chopped yellow onion, and 2 cloves minced garlic and stuff your otherwise bland chicken breasts with it. Brown in some olive oil on the stove top and then finish in the oven for creamy and spicy stuffed chicken. -This cream cheese is also… 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

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