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Last week, we opened our new Lake Grove store and we’re so excited to be a part of the community there.  The store is located at Boones Ferry & Bryant and is beautifully designed to inspire our customers to love their grocery shopping experience. 

Some of the cool things you’ll find at our Lake Grove store:
– “The Breezeway” – the area outside of the entrance of the store – has couches, tables, and music, allowing customers to sit, relax, and enjoy the scenery. 

– Small wine cellar that will be able to host events for up to 20 people

-Nana Walls: Allows us to open up the store and display product outside and into the breezeway. 

-The Floral Shop:  Our floral department here has its own 2,000 square feet of extra space.  This space has flowers, cards, culinary items, and other unique gift items for sale.

So next time you’re in the neighborhood, stop in & visit our new store.  Look around and check out our selection of unique products and fresh produce.  Treat yourself to something new – find a new wine or cheese to indulge in, or peruse the array of fresh meat & seafood.  It’s unlike any other grocery shopping experience you’ve had!

We look forward to meeting you.

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If you’re looking for a St. Patty’s day recipe that’s going to blow your socks off, we have it.  This delicious recipe is courtesy of our very own executive chef, Katherine Haycox-Case.

St. Patty’s Herb-Marinated Rack of Lamb with Grilled Kale and Leek  

Lamb Marinade and Sauce ingredients:

1 bunch Italian parsley, rinsed, dried & stemmed
1 6″ stick rosemary, rinsed, dried, & stemmed
1 half bunch mint, rinsed, dried, & stemmed
2 T shallot, peeled & roughly chopped
2 cloves garlic, smashed with a big pinch of salt
2 Meyer lemons, zested & juiced
1 t salt
1 t ground pink pepper corns
1/3 C extra virgin olive oil
2 frenched racks of lamb(12 to 14 individual chops)

Marinade method:

1. Toss first 8 ingredients into the bowl of a cuisinart or blender, then blend for 5 seconds. Slowly drizzle olive oil while blending, adjusting salt and pepper as needed.

Lamb method:

1. Coat the raw rack of lamb with half of the herb sauce and refrigerate for at least 2 hours (up to 12) in a sealed zip lock plastic bag. Make sure that there’s marinade on all surfaces.

2. Pull rack from fridge 1 hour prior to cooking. After 1 hour, remove rack from plastic bag leaving any marinade that sticks to the racks but tossing the plastic bag with left over marinade.

3. Preheat oven to 275 degrees.

4. Sear all sides of the rack in a very hot pan coated with a little olive oil until its caramelized brown.

5. Insert an internal, oven proof meat thermometer into the loin of the rack near the bone and place it in an oven proof dish.

7. Roast rack in the 275 degree oven until the thermometer reads 125 – it’ll rise another 3 – 5 after its removed from the oven.

8. Let the rack rest at least 5 minutes – up to 15 – and tented with foil before cutting it into individual or double chops

Kale ingredients:

2 bunches Italian or red kale, 12 to 14 whole leaves
3 T extra virgin olive oil
1 T maldon sea salt or an other finishing salt like a chardonnay smoked or a lemon flake

Kale method:

1. Preheat grill pan or large sautée pan.

2. Spray or brush extra virgin olive oil very lightly on both sides of each kale leaf.  Then, sear each leaf individually until you see a little color popping through.

3. Pull leaf from pan, lay in a covered dish, sprinkle with a little finishing salt and hold, covered, until all leaves are done. Serve immediately.  

Do you want to strengthen your immune system, keeping it strong and able to fight off those nasty bacteria that creep around your homes and offices?  Germs that cause sickness and infection are always threatening to invade, so finding ways to keep your immune system healthy and strong is very important.  

In addition to eliminating stress, exercising regularly,  keeping your hands washed, and getting lots of adequate sleep, eating foods rich in vitamins and minerals will keep you feeling strong and virus-free. We’ve compiled a list of some of the yummiest immune system-boosting foods out there.

-Grapefruit: We have lots of these in our stores right now. Did you know that grapefruit can help you fight off damages of free-radicals that can cause cancer? Grapefruit juice also has huge amount of antioxidants that can help keep your immunity up while fighting off disease.

Oranges:  These little beauties are known for high vitamin C content and also contain anti-inflammatory properties that can help reduce inflammatory health conditions like arthritis or asthma.  There are also studies that show a reduction in hypertension and a reduced risk of death associated with cardiovascular disease.   Oranges are also full of other minerals, vitamins and nutrients that your body needs to help itself stay strong and healthy. 

Garlic: If citrus isn’t your thing, then boost your garlic intake. It helps increase anti-body production and helps multiply virus-fighting white blood cells!

Omega-3 Foods:  Foods rich in omega 3 are great ways to keep you strong and healthy.  Fish, walnuts, cauliflower, cabbage, and brussels sprouts are all foods to incorporate into your daily diet.

So if staying healthy is on your to-do list, be sure to stop into your local Zupan’s and check out our selection of fresh fruits and veggies! Your immune system and your taste buds will thank you for it!

This week we talked to Mandy, who works at our Belmont store.

Where did you grow up? What brought you to Portland?
I grew up in Kelso, WA. For college I went back east to Penn State and when I came back my mom had moved to Sandy, OR so that is where I relocated.

How long have you worked at Zupan’s and how long have you been in your specific position?
I’ve been here for 9 years now, with my last 5 months as the store PIC. I started at the West Linn store, then moved to Raleigh Hills and have been at Belmont for the past 3 years. My mom worked at Zupan’s, so when I moved back here after college I was hired for a summer position and I’ve been here ever since.

What Portland restaurant do you frequent the most?
To be honest, I hardly ever go out to eat. My husband (Jeremy Alcatraz, Assistant Director, Macadam) is a phenomenal cook.  We shop at Zupan’s and have great meals at home. My favorite is probably a Rib-eye steak with mushroom risotto.

What do you think it takes to be good at your job?
First, you need to like food. Second, you need to know food. Third, you need to be good with people.

What do your days off look like?
I love to be lazy and relax in my sweatpants. I’ll workout, spend time with friends, referee the fighting between our fat cat and small dog. I also love to snowboard. Jeremy and I just spent a weekend in Lake Tahoe snowboarding.

What’s your favorite part of working at the Belmont Zupan’s?
I love the atmosphere that is around our neighborhood and our store. It’s comfortable. Everyone respects each other— employees and customers alike.

If you could jump on a plane tomorrow for a 2 week vacation, and money were no object, where would you go?
Tahiti. I want to be warm. I’d spend my days lying on the beach, not in my sweatpants of course!

Next time you stop into Belmont, find her and ask her about her days riding a 6-foot  unicycle.

Whether you are gathering with your special someone, a group of friends or simply treating yourself, we have five suggestions, to make your February 14th a beautifully delicious one.

Fresh-Flower Bouquet  There is something distinctly special about getting flowers delivered to you. Make a big splash with a dozen long stemmed roses or simply say “Im thinking of you” with a bouquet of tulips. Zupan’s wide variety of fresh flowers are available for in-store pickup or delivery.

Moonstruck Chocolate  A treat for your sweet or your sweet tooth? Choose from locally handcrafted truffles in a variety of flavors including Pink Champagne, Mayan and Italia Espresso. There are even truffles shaped as bears and hearts too!

Delmonico Steaks  They say the way to the heart is through the stomach. Impress your Valentine with a mouth-watering, home cooked meal featuring the Delmonico Rib Eye with Harris Ranch All-Natural Beef. Simply grill or broil with salt, pepper and garlic to bring out the phenomenal flavor. Pair al dente asparagus, green beans or roasted red potatoes for added pizzazz.

Ken Wright Cellars 2010 Nysa Vineyard Pinot Noir, Willamette Valley  Awaken your palette with this lush and seductive pinot noir. With a nose of dark cherry, spice and sweet earth, this wine offers a perfect match to grilled meats.

JaCiva 7th Heaven Torte  Dessert? Yes, please. This decadent creation includes rich chocolate cake with fudge filling, white chocolate mousse with chocolate flakes, iced and topped with a white chocolate pouring ganache embellished with chocolate decorations and sprinkles. Need we say more.

Love your food. Happy Valentine’s Day.

If you’re looking for a way to wow the guests at your Superbowl party this weekend, we have the answer: fresh, handmade sausages from our meat counter.  We have so many amazing options, you might just have to get some of each. 

We’ve picked some of our top favorites to highlight:

– Chicken Sundried Tomato and Basil: Try it on a homemade pizza!
– Pork Beer Bratwurst: Grill ’em up & serve with your favorite bun!
– Chicken Apple: Grill ’em then top with a Dijon sauce!

So whether your game day consists of a big party or just you and a buddy hanging out, we’re sure these sausages are touchdown-worthy.

Right now, our stores are abounding with fresh pink grapefruit.  If you’re looking for a unique way to enjoy this sweet & zingy fruit, we’ve found it. 

Broiled Grapefruit

Ingredients:

4 grapefruit
1 T ground cinnamon
1 T white sugar
4 T butter

1) Preheat your oven’s broiler.

2) Cut the grapefruits in half and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.

3) Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.

4) Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

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