Japanese Veggie Rub
This beautifully briny seasoning creates a crisp, clean wave of flavor ideal for lighter grilling fare like veggies or seafood.
Recipes Nugget Markets Signature Recipes
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Kale & Fennel Salad with Orange Vinaigrette
Also called Tuscan kale, dino kale has exceptionally sturdy leaves that retain their crispness even when vigorously dressed and tossed. A generous amount of fennel, combined with sweet-tart dried cranberries and orange vinaigrette, give this healthy salad a hearty dose of flavor, as well.
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Kathy's Broccoli Casserole
This side dish is so easy and quick! It's cheesy, gooey, and comforting.
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La Tourangelle Walnut Oil Vinaigrette
Earthy, robust La Tourangelle Walnut Oil gives this dressing its warm notes, and it plays well on a salad of watercress, radicchio, apples, candied walnuts and blue cheese.
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Latkes
These tasty potato pancakes of love are great to serve any time of the year!
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Leek and Mushroom Breakfast Tart with Salt-and-Pepper Crust
If you’re like me, you rediscover the fragrance of thyme around Thanksgiving and then spend the next few months looking for ways to incorporate the herb into every meal. This thyme-enhanced recipe—which my husband and I discovered on one of our first Christmases together and have been making ever since—has all the earmarks of a favorite: cheese stuck to the page, flour dust from my hands, a few telling drips of browned butter. You can always spot the best loved dishes by the state of the recipe card.
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Lemon Pepper Rub
Lemon pepper is a common flavor combo and with good reason! The citrusy lemon and smoky black pepper brighten up mild proteins like chicken and add great zest to grilled veggies.
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Marinated Cucumbers with Shrimp & Ginger Sesame Dressing
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Mason Jar Taco Salad
Make a tasty and convenient salad ahead of time for an easy grab-and-go option.
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Mexican-Style Street Corn
Sweet, rich and salty with a warm cumin flare and touch of zesty citrus, this traditional Mexican street food is a great addition to any barbecue.
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Miso Broth
This versatile broth will wow you with its bright flavors and rich umami tones.
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Moroccan Stuffed Acorn Squash
Savor the classic flavors of Morocco in a delicious roasted acorn squash.
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Olive Tapenade
A touch of citrus complements the rich, savory flavors of this tasty tapenade.
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Orange Cilantro Vinaigrette
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Organic Carrot Ginger Soup
Caramelized onions and chicken stock add deep flavor to this simple soup without overwhelming the delicate carrots. Serve chilled or at room temperature for a great springtime starter.
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Pan-Roasted Fingerling Potatoes
The classic pairing of potatoes and rosemary comes together quickly in this crowd-pleasing recipe.
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Papas Bravas
Three different sauce preparations give these fried potatoes their zing—you can adjust your use of the ghost pepper sauce in this recipe based on your tolerance for spice.
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Parmesan-Crusted Acorn Squash with Creamed Spinach
Serve crispy roasted squash spears on a bed of creamed spinach for two delicious sides in one!
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Pasta Salad with Butternut Squash & Rapini
Celebrate the flavors of fall with this hearty, harvest-y pasta salad starring roasted butternut squash, sautéed rapini and crispy, homemade garlic chips.
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Patatas Bravas
Full of flavor and oh, so delicious, this classic Spanish tapa is made even better with homemade Aioli and Brava Sauce.
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Pesto Zoodle Salad
This zoodle salad is easy to throw together. It's also a terrific plant-based recipe for a quick salad, just add protein of your choosing.
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Pickled Beets Spring Salad
Great for any outdoor gathering, this fresh salad highlights a variety of fruit and vegetable flavors. Fennel is young and tender in early spring, and stays crisp against the bright vinegar dressing.
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Pickled Carrots, Onion & Jalapeño
These pretty pickled veggies are tasty on top of tacos, salads and more. Store any extras in the fridge for up to a week.
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Pomegranate & Acorn Squash Salad
Roasted acorn squash wedges work great in a salad and create a fantastic balance with the sweet, tart pomegranate seeds.
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Portobello Mushroom and Eggplant Terrine with Broccoli Rabe Purée
The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.