EAT FARM TO FORK

Ingredients:3/4 cup vialone nano rice1 small diced shallot1 clove diced garlic3 cups chicken stock1/4 cup diced high quality smoked bacon1/2

Ingredients:Bosc pears1 teaspoon olive oil1 pinch salt and pepper1 tablespoon honey1 1/2 teaspoon brown sugar2 strips Nueske’s bacon, pre-cooked and

Ingredients:1½ lbs. Raley’s Beef tri tip, sirloin or London broil California Raised, USDA Choice1 firm but ripe avocado, pitted and

Ingredients:3 cups cubed watermelon1 (6-oz.) container fresh blueberries (1-1/4 cups)1/4 cup sugar3 tbsp. cider vinegar1/2 tsp. sea salt1/8 to 1/4 tsp. crushed red pepper3 lbs. Raley’s fresh

Ingredients:4 pita bread rounds, divided1 (4.4- oz.) container Boursin Cheese (in our Deli)6 thick slices tomato, halved6 thin slices sweet

Ingredients:2 tbsp. butter, softened1 to 2 tsp. Sriracha Hot Sauce (in our Asian Foods aisle)1 tsp. snipped fresh chives1/4 tsp.

Fresh juicy favorite,  watermelon, has made its official summer season return.  Eat Farm-to-Fork wants to help you do it right this

Ingredients:1 cup fresh cherries, pitted and halved1 tbsp. cherry preserves or jam1 large wedge Brie cheese (at room temperature)1 tbsp.