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Eat your “greens” this Earth Day. Enjoy some of the finest Mother Nature has to offer with an organic watermelon radishes, crisp kale and fresh herbs salad.

Lakeside Organic Gardens Watermelon Radish and Kale Salad

Wonderfully light and flavorful with a nice zingy finish. Recipe inspired by Cheryl Wixson.

Ingredients

• 2 medium Lakeside Organic Gardens Watermelon Radishes
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 bunch Lakeside Organic Gardens Kale
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped fresh herbs, parsley, rosemary, thyme, mint
• Salt, to taste
• Ground Black Pepper, to taste
• 1/4 cup sesame, sunflower or pumpkin seeds, toasted

Directions

Scrub the Lakeside Organic Gardens Watermelon Radishes. Thinly slice.

In a medium bowl, combine first 4 ingredients. Add the radishes, making sure that the slices are well coated. Set aside and let marinate for 30 minutes or up to 24 hours refrigerated.

Wash the Lakeside Organic Gardens Kale and cut off the tough stems. Slice the kale chiffonade (into 1/4 inch ribbons). In a large bowl, whisk together the oil, lemon juice and fresh herbs. Season to taste with sea salt and fresh pepper. Add the kale to the bowl and mix with your hands until the leaves are well coated and start to soften.

To serve the salad, drain the radishes and line a platter with some of the radish slices, pile up the kale over. Top with more radishes. Finally, sprinkle with the toasted seeds. Enjoy.

Serves 6.

In recognition of Greek Orthodox Easter this Sunday, April 16th, we are celebrating Greek cuisine throughout the week. In the Greek culture, Easter is a time for food, family, and friends; to come together and enjoy a delicious meal with one another. There are a few essential Greek inspired ingredients that every Easter feast requires, including, feta cheese, olives and olive oil, herbs and spices, capers, and honey. Lamb, chicken, fish are the most popular main dishes and are often accompanied with seasoned potatoes, onions, tomatoes. Let Bianchini’s help you prepare for your favorite dishes with fresh, wholesome ingredients and these delicious recipes.

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This just in, Duke’s Mayonnaise is now available at Bianchini’s! If you have had Duke’s before, you know exactly why we’re so excited to bring this wonderful product to our stores. Duke’s began in 1917, when Eugenia Duke began making sandwiches at home with her own mayonnaise recipe and sold them to soldiers stationed at Fort Sevier in Greenville, South Carolina. The popularity of the sandwiches quickly grew and after three years, Eugenia expanded her sandwich business to local drugstores and grocery stores. By 1923, the focus went solely to bottling Duke’s mayonnaise. For over 100 years, Duke’s has been a staple in many kitchens, enjoyed in everything from sandwiches to salads, and so much more! Duke’s owes its signature flavor to the combination a higher ratio of egg yolks, a touch of paprika and a wisp of vinegar for a distinguished tang. The extra egg yolks create a thicker, richer and creamier mayo that has an almost custard-like texture. Bring home a jar of Duke’s to try in the delectable recipe below.

Jalapeño Egg Salad

The classic recipe with a hint of heat and Duke’s unique twang.

Ingredients

• 2/3 cup Duke’s Mayonnaise
• 12 hard boiled eggs, peeled
• 4 oz. diced jalapeños, drained
• 1/3 cup finely diced celery
• 4 tablespoons chopped green onion
• 2 tablespoons Dijon mustard
• 4-6 dashes hot sauce
• 1 1/2 tablespoons dill
• Garlic powder, to taste
• Kosher salt, to taste
• Ground black pepper to taste

Directions

Chop the hard-boiled eggs into even-sized pieces. Transfer to a mixing bowl.

Add Duke’s mayonnaise, jalapeños, celery, green onions, Dijon mustard, hot sauce, dill, garlic powder, Kosher salt and ground black pepper to the bowl. Fold everything together until well combined. (If the egg salad is too chunky, mash with a spoon until desired smoothness is reached)

Season with additional garlic powder, salt and pepper, if desired, serve and enjoy!

Servings 8

This Wednesday, April 12th, is easily the most enjoyable foodie holidays of Spring. We’re of course talking about National Grilled Cheese Day. Did you know that the modern grilled cheese sandwich can be traced back to the 1920’s? When sliced bread and American cheese became readily available, sandwiches became a lunchtime staple that everyone could enjoy. Even after nearly a century, the grilled cheese sandwich is still an all-time favorite of many, thanks to its versatility. Whether it’s a slice of classic American, aged Cheddar, creamy Brie or buttery Monterey Jack, there are so many ways to make this delicious sandwich. Stop by our cheese department and chat with our staff to hear a few suggestions on creating your ultimate grilled cheese sandwich. We have a new featured cheese that we think is fantastic for a grilled cheese sandwich. Ask about Cypress Grove Cheddar Aged Goat Milk cheese. It’s everything you love about a classic cheddar but made with 100% goat milk. Aged for a minimum of two months, this cheddar has a smooth texture, a slightly sharp but savory flavor with nutty notes. Bring home Cypress Grove Cheddar Aged Goat Milk cheese to try in your next grilled cheese.

We’re just days away from Easter, this Sunday, April 9th. Have you finished your shopping or are there still a few items you need to cross off the list?

The Top Ten Reasons to Choose Bianchini’s for All of Your Easter Needs:

1. Bianchini’s Market is The Readers Choice for Best Place to Buy Meat for 2018, 2019, 2021.
2. We have an outstanding selection of delicious See’s Candies to Fill Your Easter Baskets.
3. Our floral department has beautiful blooms that will help brighten up your home.
4. Our bakery has fresh Woodside Bakery Hot Cross Buns and As Kneaded Dinner Rolls.
5. Our specialty cheese selection is second to none.
6. We have a great assortment of cage-free and organic eggs for recipes and decorating.
7. We can help you find the right bottle of wine to complement any Easter meal or picnic.
8. You’ll find many fresh-made Grab-and-Go entrees and salads, every day in-store.
9. We carry some of the freshest produce from local farms and growers.
10. Our Easter recipe collection is home to some of the tastiest dishes on the web!

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As many know, Passover begins this Wednesday, April 5th, and ends the evening of Thursday, April 13th. This 8-day springtime celebration incorporates themes of family, remembrance of Jewish history and the Jewish homeland. Visit your local Bianchini’s to find a wide assortment of Passover items, including, matzo, marshmallows, lamb chops, beef brisket, and so many more delicious foods. You can count on Bianchini’s to have the items and ingredients you need to make your favorite Passover dishes.

To commemorate the delicious seafood extravaganza, we are featuring Scottish Salmon. Sustainably raised off the coast of Scotland where the frigid waters and strong currents promote a robust salmon with a naturally higher omega-3 content. Scottish salmon is widely considered to be among the best salmon in the world, with its milder flavor profile and buttery texture mouthfeel. Whether it’s baked, broiled, roasted, seared or grilled, you’ll have one amazing meal on your dinner plate! Browse our salmon recipe collection for to find some truly tasty menu inspiration.

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The Masters Golf Tournament begins this Thursday, April 6th and ends on Sunday, April 9th. The Masters is held annually in Augusta, Georgia, and is the first of four major championships for men’s professional golf. To kick things off, Bianchini’s famous Pimento cheese spread will be available. Inspired by the traditional pimento cheese sandwich served during the Masters Tournament, we make our pimento cheese spread using a combination of aged cheddar, Jack and cream cheeses, diced pimentos, a dollop of mayonnaise, with a few secret ingredients to make it extra special. Our Pimento cheese spread is highly versatile, enjoy it on crackers, a toasted English muffins, on a burger for some heat or made into a classic Pimento sandwich.

Bianchini’s Lenten Seafood Festival continues with Local Tomales Bay Hog Island Oysters. Grown and harvested on their 160-acre intertidal farm on Tomales Bay, Hog Island offers several varieties of oysters, with their Sweetwater oyster being the star of the show. Prized for its rich, smoky-sweet flavor and plump texture, Sweetwater oysters make for excellent hors d’oeuvres. And for all the Bay Area oyster aficionados, this Friday, March 31st, is Oysters on the Half Shell Day. Feel free to stop by our seafood department any time to pick up your own fresh oysters to celebrate this shell-tastic foodie holiday or enjoy them with for you Lenten meals. And as always, we will shuck your oysters at no charge.

We know that ever since Tin Pot Creamery scoop shops closed, Tin Pot fans have been eager to enjoy their frozen treat again. Did you know that Tin Pot began as a Flavor of the Month Club in 2012? Founder and pastry chef Becky Sunseri set out with a simple goal from the beginning, to create the most delicious ice cream available. Tin Pot’s take on handcrafted French-style ice cream that’s churned in a gelato style machine is what sets it apart. This unique process creates ice cream with a custard-like base, it’s creamier, richer and more flavorful compared to traditionally made ice creams. Stop our frozen section today to find your favorite flavor of Tin Pot Creamery ice cream.