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Butcher

Our Housemade Mild Italian Sausage Selected as “The Strongest Link” by the SF Chronicle

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In anticipation of the summer grilling months, the San Francisco Chronicle‘s Food & Wine headquarters conducted a blind taste test to find the Bay Area’s best locally made sausages. The Chronicle purchased sausages from 24 local shops and used mild/sweet Italian as a baseline. Testers ranked Mollie Stone’s #1 in the category, noting it is “a fennel powerhouse, intense and almost smoky.” Read the full article here.

A long time customer favorite, it’s no secret that Mollie’s Mild Italian Sausages are ..read more

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Specialties

Strawberry Chocolate S’mores for a Summer Dessert on the BBQ

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The classic combination of chocolate, marshmallow and graham cracker doesn’t necessarily need an update, but we have to say this version of s’mores is definitely worthy of your next BBQ.

This dessert is easy to assemble in advance, and fun for guests (especially kids) to make. One thing that we particularly enjoyed was finding out how each person assembles their Strawberry S’more. Some people just went for it and stacked everything up; others ate each component separately.

However you enjoy them, you ..read more

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Events

David Wolfe Book Signing on July 2, 2012

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We’re excited to announce that David Wolfe will be at Mollie Stone’s on Monday, July 2! David is a health, nutrition and natural beauty expert who has pioneered the raw foods movement.

David will be signing books and available for questions at two of our stores throughout the day. Mark your calendars to meet David and sample amazing raw chocolates from his line of Sacred Chocolate:

10am – 1pm on Monday, July 2, 2012 Mollie Stone’s Greenbrae 270 Bon Air Shopping Center Greenbrae, CA

4pm – ..read more

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Produce

Lemony Couscous Lentil Salad

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Guest post and recipe by Amy of StreamingGourmet.com!

Perfect for a summer picnic, or even just lunch at work, this easy Lemony Couscous Lentil Salad is bursting with fresh flavors (not to mention fiber and vitamins). Mollie Stone’s new line of infused olive oils is wonderful for salads like this one. This particular variation on lentil salad features the tang of lemon, the bite of fresh arugula and the rich flavors of tarragon and Dijon mustard.

Add this to your 4th of ..read more

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Produce

Meyer Lemon Meringue Pie

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Brightly flavored lemon desserts are perfect for summertime. For a subtle twist on classic lemon desserts, try using meyer lemons. They are slightly sweeter and less acidic than regular lemons because they are a hybrid of lemon and mandarin orange. They originated in China, and it was a man named Frank N. Meyer that first brought them to the US in the early 1900s (which explains the name).

Meyer lemons are typically smaller and more spherical than traditional lemons, with a ..read more

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Specialties

Recipes for Father’s Day Breakfast: Maple Bacon, Easy Ham & Cheese Omelet

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If your kids like to cook, Father’s Day is the perfect occasion for them to help out in the kitchen. We recipe tested with adorable Heidi’s assistance to make sure these instructions for oven baked Maple Bacon and an Easy Ham & Cheese Omelet are kid-proof and delicious. Be sure to help out with any chopping as well as the hot oven and stovetop.

It should also be said that these are great recipes for Mother’s Day, and that Maple Bacon ..read more

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Butcher

Father’s Day Gift Idea: Grill Essentials Kit

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Dads can be hard to shop for, so we’ve come up with a Father’s Day gift that will be useful for your family all summer long – a grill essentials kit.

The kit includes some standard grill essentials (tongs, meat thermometer, etc.) along with a few thoughtful ones that will save Dad some time, like newspaper to start the fire, resealable bags to marinate meat, and some aluminum foil.

Once you have everything together, pack them into a gift basket or reusable ..read more

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Butcher

Recipe: Gnocchi with Beef Basil Ragù

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Guest post & recipe by Amy of StreamingGourmet.com!

This version of Ragù is closer to a Ragù alla Napoletana than my recipe for Veal, Pork and Rosemary Ragù. The Ragù in Naples has more tomatoes, more onion in the soffritto and includes fresh herbs, like basil. The difference between a truly authentic Ragù alla Napoletana and mine is that in Naples, they make it with sliced meat rather than ground meat. Think pork spareribs and boneless pork shoulder stewing all day. ..read more

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Butcher

Recipe: Gnocchi with Veal, Pork & Rosemary Ragù

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Guest post & recipe by Amy of StreamingGourmet.com!

You may associate the word Ragù with the American company that makes the spaghetti sauce available at most supermarkets, but Ragù is also an Italian term for slowly stewed meat sauce served over pasta. There are many varieties of Ragù, but they all have a few things in common: the sauce starts with what the French would call a mirepoix, but the Italians call a soffritto – a mixture of onions, carrots and ..read more

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