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Meal Prep Like a Pro in 2018

posted on January 16th, 2018 by Leslie Thomas

We get it; takeout and processed foods are just so much easier. Cooking a wholesome meal is sometimes the last thing we have time for. You’ve probably heard of meal prepping - it’s a health trend that got popular a few years ago and has stuck around - for good reason. Meal prepping makes eating healthy easy and quick, week after week. But there’s a misconception about the trend - you don’t have to eat the same thing everyday. You can absolutely mix-and-match your meals with just a few variations in sauces, toppings, and sides. That way it never gets boring and it's easier to stay on track. All is takes is some patience in the kitchen and just a couple of hours (3 hours, max if you're not much of a cook) and you've got a week's worth of healthy lunch and dinners that won't break the bank or upset your taste buds either. We suggest going through the meal prep on Sundays, when you're least likely to have work or social obligations. So go grab your favorite glass… Read More

Healthy in 2018: 18 Quick, Easy, and Clean Lunch + Snack Ideas

posted on January 8th, 2018 by Leslie Thomas

For many of us, a new year means getting back on track in terms of health. It means saying goodbye to the holiday sweets, nixing that weekly (or ahem, daily) soda, and instead, consuming more of the really good stuff. We’re talking whole ingredients - like flavorful and fiber-rich fruits, veggies, and (healthy) grains as well as lean meats, and of course, plant-based substitutes. Eating healthy shouldn’t be bland. It shouldn’t take an eternity to whip up something flavorful either. We know you’re busy but we also know your taste buds are simply too good for celery and peanut butter (unless of course, it’s the best peanut butter you’ve ever had in your life). Here are 18 quick and easy lunches and snacks that will keep you healthy and your taste buds happy. Avocado Caprese - Simply chop up a vine-ripened tomato, ½ an avocado, and 1 ounce mozzarella cheese. Drizzle with olive oil and season with salt and pepper. Serve over arugula for a delicious salad or… Read More

Bristol Farms’ Rib Roasts for the Holiday

posted on November 23rd, 2017 by Rick Stidham

USDA Choice & Prime Natural Rib Roasts If you are looking for the best rib roast to enjoy this holiday season, then look no further than Bristol Farms! We offer a variety of rib roasts with a guarantee of quality you can count on. Our USDA Choice and Prime Natural Rib Roasts are always vegetarian-fed, antibiotic-free, hormone-free, and humanely raised. These rib roasts are available for ordering online (by clicking here) or by calling your nearest Bristol Farms Meat Department. Ordering is available through December 22, but we encourage you to order early to ensure availability. Be sure to check out our go-to recipe for Herb Crusted Prime Rib, which shines through a delicious mixture of fresh herbs and spices. To take your rib roast to the next level, be sure to check out our Dry Aged Rib Roasts (available for ordering in store). Dry Aged Rib Roasts What makes Bristol Farms' Dry Aged Rib Roasts so special? Unwrapped subprimals of USDA Prime or Choice beef rib sections are… Read More

Easy Weeknight Roasted Veggies

posted on November 2nd, 2017 by Leslie Thomas

We all get busy sometimes. And with the holidays approaching, life just seems to get more hectic each day. So coming home to prepare a dinner from scratch for the family isn't always a priority. But greasy and mysterious ingredient take-out isn't always what we want to do either. The simplest solution we can suggest? A hot and juicy hormone and antibiotic-free rotisserie chicken from our stores paired with easy and oh, so flavorful roasted vegetables. Because roasting vegetables like carrots, squash, and potatoes is what you do in the Fall and Winter. Ingredients: 2 lb Yukon Gold potatoes 2 lb. Rainbow carrots, peeled and cut on a bias 2 tablespoons olive or grapeseed oil 1 tablespoon fresh thyme, finely cut 1 tablespoon Rosemary, finely cut 1 tablespoon butter Salt and Pepper Directions: Preheat oven to 400 degrees. Boil potatoes for about 10 minutes and drain completely. Let cool and then quarter. To a baking sheet, add potatoes and carrots. Drizzle with oil… Read More

Palate for Pumpkin: Our Top 5 Favorites

posted on October 17th, 2017 by Leslie Thomas

When it comes to Autumn cooking, pumpkins pretty much rank supreme. With healthy recipe inspiration everywhere we look and also - indulgent pastries, cakes, and cookies galore, it’s no wonder pumpkin-infused everything has become an obsession each Fall. We’re not opposed to it either - in fact, we’re all about the craze. That’s why we’ve compiled our top 5 sweet and savory favorites for your curious pumpkin palate 1.Pumpkin Risotto Ingredients: 1/2 cup olive oil 2 cups Arborio Rice 1 cup finely diced yellow or sweet onion 1 tablespoon minced garlic 5-6 cups chicken or vegetable stock 1 cup dry white wine 1 can pumpkin puree 1 cup roasted butternut squash, diced 1/2 cup grated Parmesan cheese 1 tablespoon fresh sage, cut in chiffonade strips 1/8 teaspoon nutmeg 2 teaspoons salt 1/2 teaspoon fresh cracked pepper Directions: In a medium-size saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and… Read More

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

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