Category Archives: Davis Food & Drug

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.


1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract


Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

Pumpkin biscuits

Food Club® Pumpkin Biscuits

Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.


1 cup Food Club® pumpkin puree

3/4 cup Food Club® milk

2 cups Food Club® flour

4 tsp. Food Club® baking powder

1 1/2 tsp. Food Club® baking soda

Pinch of salt

1/2 tsp. pumpkin spice

1/2 cup Food Club unsalted butter


Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Mix pumpkin and milk together until smooth.

In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.

Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.

Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.

Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.

Place the biscuits on the baking sheet and bake for 12-15 minutes.

Top with apricot jam and butter or honey.

Pumpkin French Toast Sticks

Food Club® Pumpkin French Toast Sticks

Pumpkin spice up your classic french toast and cut them into sticks for premium dipability.


1 loaf Food Club® white bread

4 Food Club® eggs, scrambled

1 tbs. Food Club® milk

2 tbs. pumpkin spice

2 tbs. Food Club® butter


Mix the eggs, milk, and pumpkin spice together in a shallow bowl.

Heat a large skillet or pan over medium high heat and melt butter on top of pan.

Take 1 piece of bread, dip both sides into egg mixture, and immediately transfer to hot pan. Repeat with as many pieces fit in the pan.

Cook until browned (2-3 minutes), and flip. Cook other side for 2-3 minutes until browned. Repeat until all slices of bread have been cooked.

Serve hot with maple syrup and enjoy!

Everything Your Wish You Knew About Eggplant

It’s purple. It’s spongy. It’s weird. But it can also be delicious, taking on the flavors of whatever it’s cooked in and imparting a buttery richness. Or, if prepared poorly, it can become an inedible rubbery mess. I have to admit, I’m a bit of a latecomer to eggplant. I don’t recall ever seeing it on my kitchen table growing up and the only time I ventured to try it in early adulthood left me questioning why anyone would purchase such a chewy and bitterly bland vegetable (or fruit in the same way a tomato is if you care to get technical) when there are perfectly wonderful zucchini that could be eaten instead. It wasn’t until I really got into Mediterranean cooking that I began to understand how truly irreplaceable eggplant is, both in texture and flavor as well as in nutrition. I get it, eggplant can be an intimidating vegetable but successfully mastering it, as I discovered, will broaden your culinary repertoire and open doors through its creative use. Eggplants are at their most delicious now through the end of the month so put any reservations aside and read on for tips to add some purple to your meals.

Why Eggplant?

Nutritionally, eggplants are often regarded as a superfood despite not containing large amounts of any vitamins or minerals. They are a good source of fiber but fiber alone does not a superfood make. Eggplant’s superfood status is due primarily to two antioxidants, anthocyanins (responsible for the eggplant’s purple color) and chlorogenic acid. Among the most promising health benefits attributed to eggplant are cognitive (due to a unique anthocyanin found only in eggplant), cardiovascular, and anti-diabetic effects. Beyond basic nutrition, eggplant is often used as a meat replacement by vegetarians due to its meaty texture (protein is lacking though so be sure to add high-protein foods to balance your meal) and also works as a low carb substitute in recipes like eggplant parmesan. Eggplant is a versatile ingredient that can be a subtle player in dishes like ratatouille or take center stage like in stuffed eggplant. It functions in a range of recipes from sides to entrees and appetizers to desserts.

Picking an Eggplant

Eggplants can be rather unforgiving. Picking the wrong one can ruin an entire recipe. When an eggplant become overripe, it becomes increasingly bitter tasting and develops an unpleasantly spongy consistency. Barely ripe or slightly immature eggplants are best. When picking an eggplant, look for smooth, glossy skin with no wrinkles and one that’s heavy for its size. As eggplants become overripe, their skin becomes dull. Avoid eggplants with blackspots or indentations which may indicate damage under the skin. When you press on an eggplant, you should see an indentation that bounces back quickly. If there’s no visible indentation, it’s under-ripe. If the indentation stays, it’s overripe. When slicing, you’ll also know if your eggplant is past its prime if the seeds are large and dark. Eggplants do best at fifty degrees if you have a cool cellar. Your fridge or pantry work if you don’t but enjoy your eggplant within a few days.

To Salt or Not

Salting, often called sweating, is a process that draws excess moisture from the eggplant. If you have an older eggplant or particularly bitter variety, it can also help cut down on the bitterness. Salting never hurts and in some cases can help avoid a soggy mess. It is typically done during the initial preparation phases immediately after slicing the eggplant. There are two basic methods to salting:

  1. Slice eggplant and generously salt it. Leave it in a colander in the sink for one to two hours to allow water to seep out and drain. Once complete, rinse eggplant to remove water and excess salt. Pat dry with paper towel.
  2. Lay eggplant in a single layer on a paper towel. Sprinkle with salt and allow to sit for thirty minutes. With another paper towel, gently press the eggplant to squeeze out any remaining water and remove the excess salt on top. A variation of this method involves layering the eggplant in rows with paper towels between each and placing a pot or other similar tool on top for the entire thirty minutes to press out water.

You can usually skip the salting step without affecting the final product too much if you’re pressed for time. If you run into problems with soggy eggplant, salting is a good fix. Salting, especially the second method involving physically pressing the eggplant, is more important in fried dishes since it can significantly reduce the amount of oil eggplant absorbs.  

Just Getting Started

New to eggplant? Start by perfecting roasted, grilled, and fried eggplant. Many recipes like eggplant parmesan, ratatouille, and baba ganoush require that you cook the eggplant first. Perfecting this initial step will make all the difference when you take a stab at these recipes.

  • To roast, simply cut eggplant into half inch rounds or slices and spread in a single layer on a baking sheet. Brush with oil and sprinkle with salt and pepper. Brushing with a basting brush or even lightly oiled fingers is preferred. Avoid drizzling or tossing with oil because eggplant soaks up oil quickly so you’ll have some spots with too much oil and others with too little. Roast at 500° for fifteen minutes turning half way through. Be sure to keep eggplant in a single layer and flip half way to avoid soggy eggplant.
  • For grilling, slice eggplant, brush with oil, and salt and pepper as you did with roasted. Toss on the grill for five minutes each side.
  • Fried eggplant can either be half inch slices or one inch cubes. The key to fried eggplant is a good batter to keep the eggplant from absorbing too much oil (salting can definitely help as noted above). Dip your slices or cubes in egg or an egg and milk combination then lightly toss in panko breadcrumbs with parmesan and herbs. Heat a few tablespoons of high heat oil in a pan until hot. To test you can put a drop (only a very small drop unless you want oil everywhere) of water in the oil. If it sputters immediately, the oil’s ready. Fry your eggplant in batches for two to three minutes each side and transfer to a plate covered in a paper towel to absorb excess oil.  

Advanced Eggplanting

Once you’ve perfected roasting, grilling, and frying along with basic Mediterranean, Middle Eastern, and Indian dishes, the fun begins. Get creative. Incorporate eggplant into soups, stir fries, salads, sandwiches, tacos, chili…there’s no limit to the dishes eggplant can be used in. Even in baking, much like applesauce, eggplant can add moisture to cakes and brownies. If you want to dabble in vegan or vegetarian fare (even if it’s just for meatless Monday), try pureed roasted eggplant as a substitute for cheese in your favorite queso dips, make eggplant steaks or burgers, or fry up thin strips as a bacon substitute.

Stuffed Eggplant

Eggplant Boats

Stuffed Eggplants

Enjoy eggplant as the main dish by stuffing it with quinoa and veggies for health-filled dinner.


1 eggplant

1 purple onion, diced

1 tbs. olive oil

2 cloves garlic, minced

1 cup quinoa

1/2 cup chopped tomatoes

Pinch of salt and pepper


Heat oven to 400 degrees.

Line a baking sheet with foil, cut the eggplant in half, and oil the inside and outside of the eggplant. After oiling, salt and pepper the inside of the eggplant. Bake the eggplant for 15 minutes or until tender.

In a medium sized pan, saute the diced purple onion until soft, add the garlic. Once the garlic is fragrant, add the quinoa and tomatoes.

Remove the eggplants from the oven and stuff with quinoa mixture. Bake for another 15 minutes.

Pumpkin gnocchi with browned butter

Pumpkin Gnocchi and Browned Butter

Pumpkin Gnocchi and Browned Butter

Say hello to this gourd-geous dish and make this for your next weeknight meal. This simple but luxurious meal is ready to bring your favorite Fall flavors right to the dinner table.


1 bag pumpkin gnocchi

1 stick un-salted Food Club® butter

1/2 cup shredded Parmesan

10 sage leaves, thinly sliced


Bring a large pot of water to a boil and add salt. Add the pumpkin gnocchi and boil according to instructions.

While gnocchi is boiling, melt butter in a small sauce pan and add sliced sage. Consistently stir until it turns a golden brown color. Remove from heat and strain. Toss fresh pumpkin gnocchi with butter sauce, top with Parmesan and enjoy!

October Produce Guide

October Produce Guide

Fall in love with these seasonal fruits and veggies that are perfectly ripe during the month of October. Though you can enjoy these on their own, keep your eye out for upcoming recipes incorporating you favorite fall flavors and these fresh produce items.


Did you know that Cauliflower is one of the healthiest plants in the world? To enjoy this ultra healthy food, eat it with veggie dip or puree it into soup.


Eggplants are a great source of fiber, vitamin C, and a variety of minerals. Though we normally see them in a beautiful plum color, they also come in white and pink varieties.


The pear is a west coast exclusive that is low in calorie and is full of vitamin C. Enjoy these in tarts and fresh off the tree all Fall long.

Cheesecake pops

Cheesecake Pops

Say cheese for these cheesecake pops! Make these tasty little cheesecake pops so that you can try all of the varieties with ease.


1 box Food Club® no-bake cheesecake

1 bag Food Club® white chocolate chips

1 bag Food Club® milk chocolate chips

12 food safe sticks

Crushed graham crackers, coconut shreds, and sprinkles for topping


Make Food Club® no-bake cheesecake according to box instructions and chill completely.

Roll cheesecake into 1-inch balls and pierce with food-safe stick. Freeze for 1 hour.

Melt white chocolate chips and milk chocolate chips in tall cups.

Remove cheesecake balls from freezer and dip into melted chocolate, alternating between white and milk chocolate. Top each cheesecake pop with sprinkles, crush grahams or coconut shreds.

Refrigerate for 2 hours and serve chilled.

Key Lime Pie

Food Club® Key Lime Pie Recipe

Key Lime Pie

Make this refreshing and ever-satisfying easy key lime pie. This crowd-pleasing pie is sure to make you the star of your next party.


Food Club® graham cracker pie crust

2 blocks Food Club® cream cheese

1 can Food Club® sweetened condensed milk

1/3 cup key lime juice


In a large mixing bowl, beat cream cheese with hand mixer until smooth and fluffy. Add sweetened condensed milk, mix thoroughly. Once smooth, add key lime juice.

Pour mixture into graham cracker pie crust, smooth, and refrigerate for at least 2 hours.

Churro Cheesecake Bars

Food Club® Churro Cheesecake Bars

Churro Cheesecake Bars

We have taken the opportunity to combine two of our most favorite desserts- churros and cheesecake. Follow the recipe below for a rich, creamy and cinnamon sugar-filled dessert.


2 cans Food Club® Crescent Rolls

8 oz. Food Club® Cream Cheese

1 1/4 cups sugar

1/4 cup cinnamon


In a greased 9×13 inch pan, unfold 1 can of crescent rolls and lay them across the bottom of the pan.

With an electric mixer, mix cream cheese and 1 cup sugar until light and fluffy. Spread evenly on top of crescent rolls.

Top with additional can of Crescent Rolls.

Mix cinnamon and remaining sugar together and top entire pan with a thick layer.

Bake at 350 degrees for 30 minutes and enjoy!