Fresh News

The MLB Playoffs begin this Tuesday, October 1st. Twelve teams will compete in a series of bracket-style games to determine who moves on to play in the World Series. Slide over to the couch and watch all the exciting action of postseason baseball. Enjoy stadium-style concessions during the games with our classic slider recipe.

Classic Sliders

Small in size yet big in flavor!

Ingredients

• 1 1/2 lb. 80% lean Certified Angus Beef ® ground beef
• 1 package sweet Hawaiian rolls, 12 count
• 2 tablespoons butter, softened
• 2 teaspoons canola oi
• 1 large yellow onion, finely diced
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon Morton and Bassett ground black pepper
• 6 slices cheddar cheese, halved
• 2 tablespoons mayonnaise
• 2 tablespoons mustard
• 24 pickle slices
• 1/2 head iceberg lettuce, finely shredded

Directions

Separate the ground beef into 12 pieces, weighing around 2 ounces each. Roll the ground beef into a golf ball sized ball.

Slice the rolls in half horizontally, keeping the tops and bottoms intact. Spread the butter across the cut sides. Bring the griddle surface to medium-high heat. Toast buns until they are golden brown. Remove from the griddle and set aside.

Drizzle the canola oil across the griddle surface. Place the diced onions on the griddle and spread into an even layer. Cook the onions for 3 minutes.

Place the ground beef balls on the onions and gently press down with a spatula to slightly flatten into patties. Carefully separate patties and onion pile to make 12. Season with salt and pepper. After about 2 minutes of cooking, the patties should have a nice sear. Carefully flip to keep the onion and patty together. Place a cheese slice on each slider patty.

Spread the mayonnaise and mustard across bottom buns, then place two pickle slices on each. Place the slider patties on top of the pickles. Top the patties with shredded lettuce. Place the top buns on the lettuce. Cut the sliders into 12 and enjoy!

Servings 4

Rosh Hashanah, the Jewish New Year, translates in Hebrew to “Head of the Year”. Celebrations begin this Wednesday evening, 10/2, and ends at sundown on Friday, 10/4. Local bakery As Kneaded Bakery will be honoring the festive holiday by baking their famous round challah in three delicious varieties: plain, poppy, and raisin. They’re lightly crisp on the outside, soft and tender on the inside, with a touch of sweetness. The round shape of the Challah bread symbolizes the cyclical nature of the passage of time. Inspired by the long, rich history of breadmaking from her Jewish heritage, Iliana Berkowitz founded As Kneaded Bakery to share her passion of artisan quality baked goods with the Bay Area community. Find As Kneaded Bakery’s fresh baked round Challah in-store this Wednesday, October 2nd.

Autumn brings the changing of the leaves, cooler temperatures, and the release of the year’s new Rogue River Blue Cheese. Each wheel of this premier blue cheese is hand-wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits, then cave aged for 9-11 months under watchful eyes. This involved aging process gives Rogue River Blue its unique veining, a distinctive fudge-like texture, and flavors of fig, poached pear, brandy, toffee, truffle, vanilla, with a pronounced “blue” taste. Once you’ve tasted this exceptional blue, you’ll know why it was named “World Champion Cheese” at the 2019/2020 World Cheese Awards. Savor Rogue River Blue on its own or pair with a fruit compote or dark red wine to enhance the experience. Act fast, this award-winning cheese is available for a short time and quantities are extremely limited.

This Thursday, 9/26, marks one of the yummiest foodie holidays, National Pancake Day. This may come as a surprise, pancakes are considered the oldest breakfast food in history, dating back over 30,000 years. It’s easy to see why they’ve been a part of breakfast for so long, they’re easy to make, they keep you full, and they can be tailored to suit anyone’s tastes. Whether you call them Johnnycakes, griddle cakes, hot cakes, or flapjacks, it’s almost time to heat up the griddle, warm up the butter, and bring out the syrup to celebrate National Pancake Day! Try this delectable pancake recipe featuring local Clover Sonoma organic cottage cheese.

Lemon Cottage Cheese Pancakes

Light and fluffy with a subtle tangy sweetness.

Ingredients

• 6 eggs, lightly beaten
• 16 oz. Clover Sonoma Organic Cottage Cheese
• 3 tablespoons Clover Sonoma European Style Unsalted Butter, melted
• 2 teaspoons vanilla extract
• 1 tablespoon brown coconut sugar, optional
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Butter, for serving
• Maple syrup, for serving

Directions

Stir together the beaten eggs, cottage cheese, melted butter, and vanilla extract in a mixing bowl.

Add the brown coconut sugar (if using), lemon zest, flour, baking powder, baking soda, and salt to the mixing bowl. Stir together until incorporated. The batter should be lumpy.

Bring a lightly greased griddle or heavy skillet to medium heat. Once hot, in batches to scoop up the batter and add to the griddle/skillet. Cook until golden brown and flip and cook to golden brown. Transfer the cooked pancakes to a plate. Repeat with remaining batter.

Serve warm with butter, maple syrup and a side of thick sliced Bianchini’s bacon.

Servings 16 pancakes

As our Love Local event is winding down, we’d like to end on a sweet note and get a head start on celebrating National Chocolate Milk Day on Friday, 9/27. Join us this Wednesday, 9/25, from 11am-1pm at our Portola Valley location and 2pm-5pm at our San Carlos location to sample local Straus Family Creamery Organic Whole Chocolate Milk. This rich and creamy chocolate milk is made with only five simple ingredients: premium organic whole milk, organic cane sugar, organic Fair Trade Certified cocoa powder, organic vanilla extract, and a lactase enzyme. Introduced in 2017, Straus Family Creamery’s Organic Whole Chocolate Milk is both wholesome and filling. Containing 31% less total sugar than other organic chocolate milk brands in the market, natural fat from whole milk, and a whopping 16 grams of protein per serving, this chocolate milk will keep you feeling satiated and fuel your body. The lactase enzyme pulls double duty for Straus’ chocolate milk. First, it helps balance the sweetness of the chocolate milk accommodating for the reduced sugar, and second, it breaks down the lactose in the milk creating a lactose-free chocolate milk. With no thickeners, no artificial ingredients, and no coloring agents, you can taste the Straus difference. Find Straus organic chocolate milk and many other delicious dairy items in your local Bianchini’s.

Sample Bianchini’s house-made sausage at our TASTE LOCAL Food Festival on September 21st in San Carlos and September 22nd in Portola Valley 12 pm to 4 pm. Bianchini’s takes pride in preparing our own housemade sausages, using only the best ingredients and finest seasonings, and carefully crafting them to bring out the best in each sausage. Enjoy them for breakfast, brunch or dinner.

With all the hustle and bustle of the Fall Semester beginning this week, with New Student Orientation on Tuesday the 17th, and the first day of classes the following Monday on the 23rd, the last thing on anyone’s mind is grocery shopping. Parents of Stanford students, did you know your local Bianchini’s Market can have groceries delivered to your college student’s dorm with Instacart? Shop for all the dorm must haves and everyday essentials. Fill your cart with fresh produce, high-quality meats and cheeses, dairy and frozen favorites, bakery fresh breads, sweet treats, salty snacks, and refreshing beverages. Simply follow the link to start your online grocery order through Instacart and have it delivered to their dorm.

ORDER NOW >

Edible Silicon Valley magazine is all about local. Celebrating sustainable food sources and the communities across the Bay Area Peninsula and South Bay. Every season the Edible Silicon Valley writes up profiles and features about fresh thinkers, local businesses and the farmers/growers that bring the bounty of foods to our tables. Browse their pages to find unique recipes that highlight the extensive and innovative offerings of California at its freshest. Don’t forget to pick up your free copy of Edible Silicon Valley magazine during our Taste Local Food Festival this Saturday at San Carlos and Sunday at Portola Valley.

We are days away from our Taste Local Food Festival event. Join us from 12pm-4pm, this Saturday, 9/21, at our San Carlos location and Sunday, 9/22, at our Portola Valley location. Sample products from local vendors, like, Clover Sonoma, Straus Family Creamery, Beckmanns Old World Bakery, Rise & Puff Quesadillas, Mary’s Chicken, Saporito Fresh Pasta, Olive Truck Olive Oil, Palo Alto Firefighters Pepper Sauce, Devil’s Canyon Brewing Company, and Kally Non-alcoholic Wine. Enjoy our house-made sausages from our meat department along with a variety of artisan cheeses from local cheesemakers. We’ll also be sampling items from our famous Bianchini’s Complete Turkey Dinner and we’ll be taking early orders for Thanksgiving. We can’t wait to see you!

Our Love Local event is now in full swing. We’re celebrating all things locally grown and produced. Shop our stores to find garden fresh produce, farm fresh dairy, artisan cheeses, premium meats, freshly baked breads, artisanal coffee, fine wines, craft beers, and much more. Keep a look out for our Love Local specials in the coming weeks and don’t miss any of our scrumptious recipes featuring local products. Save the date for Bianchini’s Taste Local Food Festival. September 21st in San Carlos and September 22nd in Portola Valley, from 12pm-4pm on both days. Experience two extraordinary days of culinary excellence. Sample local products and interact with local producers. Think Local, Shop Local, Stay Local, Love Local.