Cobb Salad-Stuffed Avocado
You can't go wrong with chicken, bacon and blue cheese, especially when they're all stuffed in an avocado!
Recipes Nugget Markets Signature Recipes
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Bay Shrimp Salad-Stuffed Avocado
Enjoy a classic combo with a tasty twist by filling a fresh avocado with this sweet and tangy bay shrimp salad.
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Caprese-Stuffed Portobello Mushrooms
Brimming with fresh mozzarella and cherry tomatoes, these roasted portobello mushrooms are easy, elegant and delicious.
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Shrimp & Grapefruit Spinach Salad
This light, refreshing and tasty lunch offering is sure to become a favorite!
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Southwestern Caprese
This is a delicious twist on the classic Caprese. The avocado adds a creamy counterpoint to the acid in the tomatoes, while the Casero cheese adds a salty tang.
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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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Yam "Noodles" with Marinated Feta Emulsion
This may look like a pasta dish, but it is actually a salad. It takes a bit of specialized equipment, but once you buy the spiral slicer, the sky's the limit. The sweetness of the yams is paired with the tangy feta to create depth and balance.
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Cucumber Boats
This is a quick and easy after school snack that you can customize to suit your child’s tastes. This recipe features homemade chicken salad, but you can easily substitute with egg or tuna salad. Make the salad portion ahead of time and after-school preparation will be a snap!
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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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Corn Pie Casserole
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Marinated Cucumbers with Shrimp & Ginger Sesame Dressing
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Tuscan Tomato Bisque with Roasted Garlic Cream & Pesto
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Roasted Beet, Pear & Goat Cheese Salad
Roasted beets are scrumptious and good for you, too! Try them in salads such as this one or combined with other wintry ingredients like arugula, citrus and crumbled blue cheese.
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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.
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Steakhouse Wedge
Get the restaurant experience with this simple and succulent Steakhouse Wedge!
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Baked Almond Stuffed Tomatoes
Fresh tomatoes, delicious almonds and rich Parmigiano Reggiano come together in this recipe to create a simple, satisfying dish. For a meaty variation, add a little Serrano ham, ground lamb or Italian sausage!
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Ratatouille
Who knew stewed vegetables could be so good? Enjoy this traditional French dish packed with succulent Mediterranean flavors.
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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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Sunomono Salad
Inspired by Japanese cuisine, this light cucumber salad boasts a crisp texture, subtle sweetness and vinegary tang perfect for starting off a meal.
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Blistered Tomato & Corn Relish
Combine charred cherry tomatoes with fresh corn and cilantro for a delicious relish that adds a burst of color and flavor to grilled fish, chicken, pork and other dishes.
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Asparagus Soup
Hate to throw away the asparagus ends after you've trimmed them? Turn them into soup! Asparagus ends can be a little fibrous though, so make sure you give them a good long turn in the blender.
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Grilled Asparagus with Black Bean Salsa
Top simple grilled asparagus with a homemade black bean salsa for a delicious vegetarian side dish.
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Simple Grilled Vegetables
What outdoor grilling session is complete without some fresh and tasty vegetables? Use this recipe or experiment with your own favorite veggies, and if you like fresh herbs, try adding oregano, rosemary or thyme after grilling.
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Braised Greens
Ever wonder what to do with all the beautiful greens you walk by in the produce section? These Braised Greens are deliciously easy and epitomize how great fresh greens can taste! Toasted seeds, just a little tang from the lemon juice and the natural richness of olive oil bring out the best in this trio of collard greens, mustard greens and Swiss chard
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Brussels Sprouts with Anchovy-Garlic Butter Topped with Turbinado Sugar
