Fresh News

Every packaged dried fruit and nut comes in a sturdy resealable tub, making them perfect for those on-the-go. Since we use only the freshest, highest quality ingredients with our packaged dried fruits and nuts, you can rest assured you’re getting the best of the best! Checkout our Kids Trail Mix recipe, it’s super simple, tastes great and makes for a perfect afterschool snack to curb their appetite before dinner.

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You can now place your order on the Bianchini’s website for in-store pick-up. Choose your location and then choose from a list of specialty deli sandwiches or create your own customized sandwich. Start with your choice of fresh-baked bread, premium deli meats, your choice of veggies, condiments and freshly sliced cheese. Once you’ve tasted one of our famous deli sandwiches, you’ll know why Bianchini’s was voted the Readers’ Choice Best Sandwich for four-years running. Place your sandwich order by following the link.

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We know that Back to School can be a little hectic. Planning and preparing breakfast, lunch & dinner, and snacks in between for the family. Let Bianchini’s help! We have an excellent assortment of healthy options for every meal, and tasty after school snacks for the kiddos. Stop by our deli department for delectable prepared entrees, sandwiches and salads and sides. Our meat department has it all, from chicken breasts and pork chops to beef roasts and steaks. Stop by our produce department to find some of the freshest selections of fruits and veggies in the Bay Area. And our dairy section has all of the essentials from milk, eggs and yogurt, orange juice and so much more. Let Bianchini’s help make this Back to School easier than ever.

To help make giving back even easier, register your phone number you use during checkout with eScrip, and you’ll automatically earn 1% for the school of your choice. Bianchini’s eScrip program is available year-round, so please join us in giving back to our local schools by using your Bianchini’s Reward phone number when you shop. Earning for your chosen group is automatic. There is nothing to save, nothing to turn in, it’s FREE! Sign up for Bianchin’s eScrip program by following this link.

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Celebrate National Zucchini Day, one of the freshest foodie holiday, this Monday, August 8th. Zucchinis are variety of squash that originated in Italy, and they’re close relatives cucumber and melons. The word zucchini is derived from zucchino, the Italian word for small squash. Enjoy fresh zucchini on the grill with kabobs, in pasta dishes like ratatouille or lasagna, in homemade veggie casseroles and frittatas, as a pizza topping, tossed into a healthy salad, or baked into zucchini bread. Find even more zucchini ideas in our collection!

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Made exclusively for Bianchini’s Market, Maestro Dobel Añejo Tequila is a roasted white oak barrel aged tequila that is dark amber in color with a rich body. What sets añejo tequila apart from the others is that it’s a blend of vintages from various aging phases. This combination results in an oak forward tequila that’s slightly sweet and nutty with vanilla notes and a hint floral agave. Stop by Bianchini’s to pick up a bottle of Special Edition Maestro Dobel Añejo Tequila to enjoy in your favorite tequila cocktails. Check out our collection of tequila inspired drinks, entrees, and desserts.

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To many steak lovers, the filet mignon is their all-time favorite. It comes from the most tender portion of the tenderloin, making it not only exceptionally tender but wonderfully flavorful. And a Certified Angus Beef filet mignon, is quite simply, the best of the best. In order to receive the Certified Angus Beef label, the beef must meet 10 quality guidelines for marbling, maturity, size consistency, appearance and tenderness. Make your way over to Bianchini’s this week to pick up a premium Certified Angus Beef filet mignon for the weekend celebrations and be sure to browse our recipe collection for mouthwatering steak ideas.

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Did you know that August is National Peach Month? The tradition started back in 1982 by former President Ronald Reagan. Not only are peaches particularly juicy and remarkably sweet, they’re also a rich source of vitamins A & C and natural fiber. Peaches have a long history, dating back to 6000 B.C. in ancient China, where it was considered a luxury food, primarily eaten by emperors and royalty. The sweet fruit made its way around the world over the centuries, and eventually landed in the Americas around the 1500’s thanks to explorers like Christopher Columbus. Celebrate National Peach Month by enjoying a fresh peach as a snack, lightly grilled and served with a scoop of ice cream, diced up for a fruit smoothie or baked into a homemade pie or cobbler. Stop by Bianchini’s produce department throughout August to find fresh peaches and so much more. Check out our collection of delectable peaches recipes, we have everything from appetizers and snacks to entrees and desserts.

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It’s a common dessert enjoyed during the hot summer days throughout Rome.

Pesche Al Vino

A simple and sweet treat that’s remarkably rich.

Ingredients

• 6 ripe peaches
• 4 tablespoons fresh lemon juice
• 4 tablespoons sugar
• 1 750 ml. bottle red wine

Directions

Wash and dry all six peaches gently. Cut peaches into wedges and discard the pits.

Place the peach wedges into a mixing bowl and drizzle lemon juice over top. Sprinkle the sugar evenly over the peaches and gently toss to coat. Let sit for 15 minutes.

Divide the peaches amongst six wine glasses. Pour red wine into the glasses and let sit between 30 minutes to 2 hours. (The longer they sit, the more the wine flavor is infused into the peaches)

Servings 6

The abundance of natural sugar, when heated over a flame, cause the sugars within the peach to caramelize and the peach’s flesh to soften considerably. This process enhances the sweetness and makes the peach cut with a fork tender. Take your taste buds on an unforgettable flavor journey with our Grilled Peach and Burrata Salad recipe.

Grilled Peach and Burrata Salad

A perfect side for summer picnics and backyard BBQ.

Ingredients

• 2 fresh peaches, halved and pitted
• 1 teaspoon honey
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons minced shallots
• 3/4 teaspoon flake sea salt, divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil, more for brushing peaches
• 5 oz. mixed baby greens
• 1/4 cup fresh basil
• 1/4 cup parsley
• 8 oz. burrata
• 4 pieces thin sliced prosciutto, torn into pieces
• 1/2 cup chopped pistachios

Directions

Preheat the grill to medium-high heat.

Lightly brush peaches with a small amount of olive oil. Place the peaches cut side down on grill and cook for about 2 minutes, until slightly charred, then flip and cook for an additional 2 minutes. Remove from the grill and set aside.

In a mixing bowl, whisk together honey, lemon juice, shallot, 1/2 teaspoon salt and black pepper. Once mixed, slowly whisk in 1/4 cup of olive oil to make a vinaigrette.

In a salad bowl, combine baby greens, basil and parsley. Drizzle 1/4 cup of the vinaigrette over top and toss until well mixed.

Divide salad greens in half and transfer to two serving plates. Place half of the burrata onto each plate. Garnish with two slices of the grilled peaches, prosciutto and pistachios. Drizzle the remaining vinaigrette and remaining 1/4 teaspoon sea salt over top and enjoy.

Servings 2