Select your home store…
An Extraordinary Grocery Experience
Savings all week long…
See what’s on sale this week hundreds more items than we can fit in our print ad.
Great meals and amazing deals, including our exclusive Secret Special in your email!
Sixteen locations serving Northern California.
View all of our Nugget Markets, Fork Lift, Sonoma Market and Food 4 Less stores.
Learn about what makes our stores special
A complete listing of what is on every aisle at every store
Wine & Cheese pairings and more in our stores
Keep your eyes peeled for these folks!
Order online, pick up in store!
Best Brunch Ever!
A delicious dinner is as good as done!
“Cake” your party into gear!
Fresh, convenient catering platters.
Perfect pairings packed for your perfect picnic.
Order online, ship where ever you like.
Recipes, pairings, kitchen hacks and more…
Get cooking with hundreds of delicious recipes fit for any occasion
Perfect pairings, kitchen hacks and other tantalizing trivia.
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.
Be sure to check out our online catering menu!
Begin your extraordinary career!
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.
Drop us a line, we love hearing from our guests!
These tantalizing fish tacos can be made with halibut or your favorite mild white fish.
For the salsa, char poblano and jalapeño peppers on a hot grill or over an open flame. When charred on all sides, place in a bowl and cover with plastic film to steam. When peppers have cooled to room temperature, discard stems, scrape off skin with a knife and remove the seeds.
Rough chop peppers and place in a blender with ¼ cup cilantro, garlic, lime juice and olive oil. Puree until smooth. Toss diced tomatoes, avocado and onion with roasted pepper puree, then cover and refrigerate until ready to use.
For the tacos, mix crème fraîche with the zest and juice of 1 lime and reserve.
Quarter jalapeño and cut into ¼-inch slices. Remove seeds if desired, then mix with the juice of 1 lime, chopped oregano and olive oil. Add diced halibut, toss to coat and let marinate for 15–20 minutes.
Fill a sauce pot about 1 inch deep with vegetable oil and heat to 350°F.
Heat corn tortillas in a hot skillet until they start to lightly brown. Stack together and wrap in foil to reserve.
Mix together flour, cornmeal, cayenne pepper and salt in a work bowl. After halibut has marinated, add fish to the cornmeal mixture and toss well to coat. Shake off any excess coating and carefully place in the hot oil to fry. When one side is golden brown, carefully turn fish over to brown the other side. When done, remove from oil and place on a paper towel to drain.
To assemble tacos, place halibut on the tortilla, top with salsa and drizzle with lime crème fraîche. Serve with lime wedges and garnish with cilantro leaves.