Category Archives: Fresh Market

Chicken Noodle Casserole

Chicken Noodle Casserole

What’s better than your favorite soup in casserole form? Warm up and have a family meal with this Chicken Noodle Casserole.


1 bag Food Club® Egg Noodles

1 can Food Club® chicken

2 10 oz. cans Food Club® cream of chicken soup

2 cups Food Club® shredded mild cheddar cheese

1 bag frozen peas and carrots

Salt and pepper


Preheat the oven to 350 degrees and grease a 9×13 inch pan.

Cook egg noodles according to package.

In a large bowl, mix noodles, chicken, cream of chicken, 2 1/2 cups cheese, frozen veggies and seasoning. Pour into pan and top with remaining cheese.

Bake for 45 minutes and serve.

Rubbed & Glazed Ribs

Rubbed & Glazed Ribs

Who says you have to smoke ribs? These rubbed and glazed ribs are baked so you can get things done faster.

Check out the video recipe here!

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Prep: 15 minutes   Bake: 3 hours   Serves: 8

2 racks spare, St. Louis-style or baby back pork ribs (about 8 pounds)

1 cup brown sugar

2 tablespoons kosher salt

2 teaspoons garlic powder

2 teaspoons ground cayenne pepper

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 tablespoons yellow mustard

1 cup favorite barbeque sauce

  1. Preheat oven to 300°. Turn each rack of ribs bone side up; if necessary, trim off any meat and/or fat on bone side of racks. With sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.
  • In small bowl, combine sugar, salt, garlic powder, cayenne, cumin and paprika. Rub bone side of racks with 5 tablespoons brown sugar mixture. Brush top of racks with mustard; rub with remaining brown sugar mixture.
  • Wrap racks with 2 layers of aluminum foil; place on rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce halfway through baking.

Approximate nutritional values per serving: 250 Calories, 54g Fat (20g Saturated), 214mg Cholesterol, 1931mg Sodium, 45g Carbohydrates, 1g Fiber, 52g Protein

from our state to your plate

Local Produce

from our state to your plate

At our store, we partner with numerous local farmers and producers to bring you the freshest, most delicious fruits and veggies. These farmers and their families work hard to bring you corn, squash, beets, peas, apples, tomatoes and more. 

Click here to meet some of the farmers you help support when you shop with us.

Be sure to check out our blog that includes in-season produce guides, recipes highlighting produce, as well as fresh produce hacks and more.

Rosemary-Garlic Rubbed Pork Roast

Garlic & rosemary join forces to make your pork loin even more delicious. You will find yourself “hogging” this tasty dish.

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Check out the video recipe here

Rosemary-Garlic Rubbed Pork Roast

Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 8

               Nonstick cooking spray

1            package (2/3 ounce) fresh rosemary, leaves removed and coarsely chopped (about 3 tablespoons)

5            medium garlic cloves, finely chopped

2            tablespoons Dijon mustard

1            tablespoon honey

1            tablespoon olive oil

1½        teaspoons kosher salt

1½        teaspoons fresh ground black pepper

1            (3-pound) tied boneless pork loin roast

1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. In small bowl, combine remaining ingredients except pork. Rub pork with garlic mixture and place in prepared pan.

2. Roast pork 15 minutes. Reduce oven temperature to 350° and roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°. Transfer pork to cutting board and let stand 15 minutes before slicing (temperature will rise to 145°).

Approximate nutritional values per serving: 180 Calories, 8g Fat (2g Saturated), 58mg Cholesterol, 305mg Sodium, 4g Carbohydrates, 1g Fiber, 23g Protein

Chef Tip

A boneless pork loin roast is made from two pork loins that have been tied together with kitchen string.

Turkey Bacon

Fitting Bacon into Your Diet

Turkey bacon

From breakfast to burgers, maple doughnuts to bacon-wrapped just about anything…seems like there’s no shortage of opportunities to tantalize your taste buds with those savory, crispy, and greasy strips of BACON! But should you indulge? Will each bite of that chocolate-covered bacon effectively remove five years from your life expectancy? Is bacon a secret conspiracy to control the masses? Can bacon be enjoyed, like most any indulgence, in moderation (spoiler alert, it’s this one)?

Perhaps the biggest concern with bacon is the association between nitrite intake and cancer. Nitrites in cured meats like bacon, ham, pastrami, or hot dogs preserve flavor, give them an appealing pink color, and prevent bacterial growth. All good things. It gets complicated, however, when those nitrites are converted into nitrosamines, a potent carcinogen. Nitrosamines are formed when amines (part of protein) react with the nitrites used to cure the bacon. That reaction happens more readily at high heat (cue frying bacon sound). That’s why, of all the processed meats, bacon gets such a bad rap. Bacon is generally cooked at higher temperatures so often has higher levels of nitrosamines.

What about uncured bacons? You’ll see them on the shelves touting, “no nitrites added” or, “all natural.” Unfortunately they’re not the answer to our cured meat woes. Most of these products use celery powder. Celery is rich in nitrates (that’s nitrate with an A). To act as a preservative, however, the nitrates in the celery are converted to nitrites before being used to cure bacon. Nitrites from celery seem to form nitrosamines just as readily as sodium nitrite added to conventional bacons. There are truly nitrite-free bacons, however (read on for our recommendation). As for turkey bacon, we’ll be pitting the various bacon options in an epic cage match for breakfast domination on social media later this week.

What about USDA regulations? One glimmer of sunlight in the bleak nitrite storm engulfing bacon are the regulations imposed by the USDA, not only limiting the amount of nitrite that can be added to bacon but also requiring that certain curing methods more prone to nitrosamine formation also contain sodium ascorbate or sodium erythorbate (antioxidants shown to limit the formation of nitrosamines). Limit but not eliminate. And the effects may not apply to other carcinogenic byproducts of nitrites like notrosyl-haem. USDA regulations help, but they don’t completely eliminate the risk.

What’s to be done? Let’s put things in perspective. Eating two strips of bacon daily has been shown to increase the risk of gastrointestinal cancer by about eighteen percent. Cut that to two strips a week and your risk becomes much much smaller. Combine it with a diet rich in fresh fruits and vegetables and your risk virtually disappears (studies have found those with low fruit and vegetable intake have the highest risk). You can also reduce the formation of nitrosamines by cooking your bacon at low temperatures (under 300° is ideal) for longer (may take up to twenty minutes on the stovetop for those crispy strips). Microwaving is also a good option that produces few nitrosamines and can speed up the cooking time to about five minutes.

Still worried about nitrites? Truly nitrite-free bacon is available in your butcher block. Try Daily’s natural bacon with no added sodium nitrite or celery powder. The bacon has a slightly grey cast but don’t let that scare you, it’s one of the most delicious bacons you’ll ever eat. Plus, the grey color is how you know it’s truly nitrite-free. You can also swap bacon for sausage (which are typically nitrite free) at some meals (vegetarian breakfast “meats” are also a great option with the added benefit of less fat and sodium).

Maple Bacon Doughnuts

Food Club® Maple Bacon Doughnut

Maple bacon doughnut

Maple bacon doughnuts are the perfect blend of salty and sweet. Make your very own to finish off your National Bacon Day celebrations.


1 can Food Club® Biscuits

1 12 oz. package Buckley Farms thick sliced bacon

1 large sauce pan full of vegetable oil

2 tbs. maple syrup

1 tbs. milk

2 cups powdered sugar


Fry the bacon until crispy and crumble into small pieces and let cool.

Heat the oil to 350 degrees.

Separate the Food Club® biscuits and use a cookie cutter to remove the center. Fry each biscuit for 3 minutes on each side or until golden brown.

Remove from oil and let cool.

While the biscuits are cooling, mix the maple syrup, milk and powdered sugar together until it is a smooth glaze. Dip the top of each fried biscuit into the glaze and top with crumbled bacon.

Bacon crust pizza

Bacon Crust Pizza

Bacon crust pizza

What’s better than regular pizza? Pizza with a bacon crust. Celebrate National Bacon Day with this bacon weave crust pizza.


10 oz. thick cut Buckley Farms bacon

1/4 cup Food Club® pizza sauce

1/2 cup Food Club® shredded mozzarella cheese

1/3 cup pepperoni


Heat oven to 350 degrees and cover sheet pan in foil.

Lay 6 pieces of bacon side by side and weave 5 slices through to make a rectangular base.

Bake bacon for 15 minutes until crispy.

Remove from oven and layer sauce, cheese, and pepperoni. Bake until the cheese has melted. Remove from oven, slice, and enjoy!

Bacon gravy

Bacon Drippings

Though bacon is excellent on its own, we often forget about the extremely versatile drippings it leaves behind. Instead of discarding your bacon drippings, save them or use them immediately to enhance your favorite dishes. We have included our favorite ways to use bacon drippings below.

Instead of butter or oil, use bacon drippings to:

Grill grilled cheese

Saute veggies

Soften onions for a soup

Bake potatoes

Bake crackers

Gravy base

Case Lot is Coming!

It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.

Mark your calendars because case lot starts September 4th! Our case lot sale is a great opportunity to stockpile canned goods for emergencies and food storage. But don’t get stuck thinking canned goods can’t be used to create fresh, delicious and healthy meals. Canned goods mixed with other fresh ingredients are perfect for quick and easy meals your family will love. Here are five ways to use canned case lot items in your everyday cooking.

  1. Top your pizza with canned fruits or vegetables. Canned pineapple and olives are the perfect pizza toppings. Don’t forget to keep canned tomato sauce on hand for your pizza sauce.
  2. Keep canned beans and corn on hand to throw in soups, and salads. Beans are a great source of protein and fiber and will make any meal feel heartier. Corn adds instant flavor and crunch to any dish.
  3. Canned tomatoes are a must have on your pantry shelves. Canned tomatoes are delicious in salsa, soups, pastas and sauces. Try adding diced tomatoes to plain tomato sauce for a tasty pasta sauce.
  4. Canned peaches and other fruits are perfect for fruit salad, and even tastier mixed into yogurt or muffins. Try making a fruit syrup and serving over waffles or pancakes.
  5. Soups and broths are the perfect pantry partner because they are always ready to go. Chicken and beef broth are a staple in many soups and sauces. Canned soups are used in many recipes to add flavor and save time.

Check back soon to see all the case lot deals for this season!