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An Extraordinary Grocery Experience
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Sixteen locations serving Northern California.
View all of our Nugget Markets, Fork Lift, Sonoma Market and Food 4 Less stores.
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A delicious dinner is as good as done!
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Fresh, convenient catering platters.
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Our house-brand focused on unique products developed with local producers.
Prepared items from our chefs, baristas and bakers.
Specialty and build-your-own sandwiches from our kitchens.
Fresh-baked pizzas offered at select locations.
Coffee, juices, smoothies and açaí bowls from our coffee bar.
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Family owned and operated for over 90 years.
How to identify special products in our stores.
Supporting local non-profits and causes since 1926.
Committed to working towards a greener, more sustainable future every day.
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Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence.
Heat oven to 315°F.
Place pancetta on a lined, rimmed baking sheet, and cover with a piece of parchment paper, pressing the pancetta flat. Place another baking sheet over the top to keep the pancetta flat as it bakes. Bake for 30–40 minutes, or until pancetta is browned and fat is rendered. Remove from oven, set pancetta on paper towels and hold warm.
Turn oven up to 400°F. Toss asparagus in the rendered pancetta fat and roast for 5–8 minutes, until just tender.
Spread butter on both English muffin halves, then toast on a griddle, butter-side down, until golden brown.
Arrange toasted muffins on a plate, then top with pancetta, roasted asparagus, poached eggs and hollandaise.