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We All Scream for Goldenbrook Ice Cream

Goldenbrook Ice CreamYou loved it before, and now you’ll love it even more! Goldenbrook Ice Cream is new and improved, and it has been reformulated to be more delicious and indulgent. You may notice the different colored lids. Gold lids are premium flavors. Black lids are supreme flavors, and blue lids are sherbet.

Premium Flavors: Made from fresh, wholesome milk and a few simple ingredients for the perfect balance of flavors. Crafted in small batches to bring honest, indulgent flavor that you can feel good about. Flavors include homemade vanilla, chocolate, milk chocolate, strawberry, mint chocolate chip, no sugar added vanilla, and vanilla bean.

Supreme Flavors: Made from farm-fresh milk and only the finest ingredients, then hand-blended in small batches to create an ice cream so deliciously indulgent that one scoop isn’t enough. Flavors include butter pecan, chocolate chip cookie dough, cookies & cream, peanut butter bash, praline pecan, rocky road, and turtles & cream, plus more flavors on the way!

Sherbet: Our premium sherbet is naturally low in fat and made in small batches with fresh, wholesome milk and fruit juice. Each bite is a frosty and fruity delight that is sure to quench your cravings. Flavors include orange and rainbow.

It’s also good to know that no artificial growth hormones are used on the cows that provide the milk and cream. All of the ice cream is made locally in our Tyler creamery. So, go ahead and dig in because it really is that good!

Visit for a full list of flavors and more.

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Posted in: Frozen Foods, Grocery

WINE CLUB Varietal of the Month: Rosé Wine

Miraval Rose Cotes de ProvenceWhen it comes to Rosé wine, many confuse it with some sweet counterparts – white zinfandel and blush – but a true Rosé is entirely different.

In technical terms Rosé is a dry wine made from red wine grapes that receive limited contact with the grape skins. In winemaking, the grape skins are what give red wine it’s color.

Rosé can vary in color from very light coral to almost red depending on the exposure to the grape skins. Some refer to Rosé as blush because they’ve received a blush of color, but the correct term would be Rosé. The term blush actually refers to sweeter pink wines like white zinfandel or white merlot.

Rosé is released in spring and available in limited quantities. Produced from the previous year’s vintage, they are aged for only six months. They are young wines designed to drink within a year of purchase.

The limited release is because the grapes used are primarily grown to make red wine. Many are blends of multiple grape varietals the winery has left on the vine after picking what they need for making red wine.

Featured Wine: Miraval Rose Cotes de Provence
Pale, petal-pink color, elegant with bright nuances. A beautiful aromatic expression with fresh fruit and spring flowers, refreshing acidity, with great minerality and a saline finish.
Created from Cinsault, Grenache, Syrah and Rolle grapes, the fruit is harvested exclusively in the morning and sorted twice. Destemming occurs and then 95% of the wine is fermented in temperature controlled stainless steel vats, while 5% goes into barrels to be blended later.

The Miraval estate is located in Provence and was purchased by Brad Pitt and Angelina Jolie in 2008. Despite their divorce, they plan to keep the estate as an investment for their family and continue wine production. The wine is produced from estate grown grapes by the esteemed winemaking family, Perrine. Known for some of the finest wines in France, the Perrines have been making wine for 5 generations.

Miraval’s first release in 2013 sold out in 10 minutes in France. Although the wine’s popularity began because of the Jolie-Pitt star power, it has since won many awards and is acclaimed as a serious terroir-driven wine that exemplifies a classically built Provencal rose.

“Fresh, incisive aromas of orange zest, redcurrant and white flowers, with hints of honey and lavender in the background. Silky and light on its feet, offering intense red berry and citrus fruit flavors that deepen and spread out with air. Packs a solid punch but comes off as lithe and precise, with excellent finishing cut and floral persistence.” Wine Advocate Wine Critic, Antonio Galloni

Food Pairings:
Rosés are very versatile wines and pair well with many types of food. It really shines next to fish, but can also compliment grilled meats and vegetables, pasta with a light sauce or a number of different Asian or spicy foods.

Shrimp Cocktail with Mango-Avocado Salsa

For the shrimp:
16 shrimp (16/20 count, raw, peeled deveined)
1 cup pineapple juice
2 cups water
1 tablespoon sriracha
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the salsa:
1 cup FRESH mango salsa
1 lime
1/2 avocado, cubed

In a saucepan combine the pineapple juice, water, sriracha and salt. Bring to a simmer. Add the shrimp and cook until shrimp are pink and tails are curled. Remove the shrimp from the liquid and refrigerate to chill completely.

To make the salsa, in a bowl combine the mango salsa, lime juice and avocado. Taste for seasoning and add salt and pepper, if necessary. Chill for 1 hour.

To serve, divide the salsa into 4 glass bowls or ramekins. Hang 4 shrimp on the side of each bowl or stack on top of the salsa. Serve with tortilla chips on the side. Makes 4 shrimp cocktails.

Serves 4

Calories per Serving : 205, Fat: 7 g (2 g Saturated Fat), Cholesterol: 185 mg, Sodium: 538 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 21 g

View this recipe to print or add items to your shopping list.

Favorite Foods for Fourth of July

Sweet & Tangy Asian RibsWhat’s your favorite part about the Fourth of July? Is it the fireworks, watermelon, lake time or the food? I must admit that I get really excited about making all the traditional dishes like coleslaw, potato salad, hot dogs and hamburgers. This year, I’m going to surprise everyone and add some ribs to the menu.

Since the grill will be filled with all the hot dogs and burgers, I will do the ribs in the oven the morning of the party. One hour before the party, I can reheat the ribs and leave them wrapped in foil to stay warm.

This recipe is a bit different than the traditional one. Instead of barbecue sauce, I’ve created an Asian sauce that is sweet, tangy and spicy. These ribs have always been a hit anytime that I’ve served them, and I hope they will make your Fourth of July even happier.

Sweet & Tangy Asian Ribs

1 (2 to 3 lb) slab baby back ribs
1/2 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dark brown sugar
1/2 cup orange juice
2 Tbs Sriracha
3 cloves garlic, minced

Remove excess fat and membranes from the backside of the ribs; discard. Place the ribs in a large foil-lined baking pan. In a bowl, combine the remaining ingredients. Stir to combine and pour over the ribs. Cover the pan with foil. Marinate in the refrigerator for at least 2 hours or overnight.

Place the ribs, still in the marinade, on the counter for 30 minutes to bring to room temperature. Preheat oven to 300° F. Turn the ribs, top-side down. Leave the marinade in the pan. Cover with foil, and place in the oven. After 1 hour, open the foil. Turn the ribs over (top-side up); cover again with the foil. Cook for 1 more hour. Check the ribs for doneness. A knife should be able to pierce the meat with no resistance.

Raise the oven temperature to 400° F. Remove the foil. Baste the ribs with some of the sauce from the pan. Cook uncovered for 15 to 20 more minutes until the sauce is caramelized.

Once the ribs are done, they can be served immediately, or cover and hold in a 150° F oven for up to 2 hours. Baste occasionally with pan juices. If you are serving several hours later, refrigerate and then reheat, covered with foil, in a 200° F oven for 1 hour.

Serves 6

Calories per Serving : 747, Fat: 54 g (20 g Saturated Fat), Cholesterol: 178 mg, Sodium: 1807 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 41 g

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Posted in: Holidays, Market, Recipes

Summer Sips, Sodas & Cocktails

School is out, and summer is finally here. It’s time for vacations, trips to the lake and pool parties. That means you need plenty of cold drinks on hand to quench everyone’s thirst in the summer heat.

We all have our favorite sodas, but a walk down the beverage aisle at FRESH reveals a variety of options that offer some fun, summer flavors. Also, check the juice aisle for plenty of pure juices and lemonades. Plus, the water aisle contains many flavored and vitamin-enhanced waters.

Here are a few of my favorites, plus some cocktail recipes that are sure to be a hit at your next pool party.

Fever-Tree Light Ginger Beer: Natural fruit sugars are used to create this reduced-calorie ginger beer. A naturally brewed product that has distinctive long-lasting ginger character and 53% fewer calories, each 200-milliliter bottle has 42 calories. Enjoy as a mixer or by itself.

World Waters WTRMLN WTR: Cold-pressed watermelon flesh, rind and organic lemon juice are the only ingredients in this refrigerated beverage. No water or sweeteners are added. The natural vitamins and minerals in watermelon water include vitamin C, magnesium, iron, potassium, L-citrulline and lycopene. 60 calories in an 8-ounce serving.

Hubert’s Lemonade: Since 1935, Hubert’s Lemonade has been delivering sunshine in a bottle with their homemade lemonade. It’s a tasty and refreshing mix of sweet and tart. Sweetened with stevia and sugar with 70 calories.

Hint Water: This water contains only purified water and a hint of flavor derived from natural ingredients. No sweeteners, preservatives, sugar or other artificial ingredients. Available in a large variety of flavors.

Moscow Mule

1.5 oz vodka
1/4 of a lime, juiced
3/4 cup Fever-Tree Ginger Beer, chilled
fresh mint leaves, for garnish

Pour vodka over stacks of ice in a tall glass. Add fresh lime juice and chilled Fever-Tree Ginger Beer. Garnish with fresh mint.

Serves 1

Calories per Serving : 139, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 0 g

Back Nine (aka Spiked Arnold Palmer)

3 cups brewed tea
2 cups Hubert’s Lemonade
1 1/2 cups vodka
lemons slices, for garnish

Add ice to a pitcher. Add all ingredients to the pitcher; stir to combine.

Makes 6 1/2 cups

Serves 6

Calories per Serving : 152, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 0 g

Watermelon-Basil Margarita

1 oz tequila
1/2 oz triple sec
1 large basil leaf
2 tsp sugar

Add ice to a cocktail shaker. Add tequila, triple sec, basil and sugar. Shake vigorously for 10 seconds. Fill a cocktail glass with ice. Add ingredients from the shaker. Top with the watermelon water. Stir to combine.

Serves 1

Calories per Serving : 204, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1106 mg, Carbohydrates: 23 g, Fiber: 1 g, Protein: 1 g

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Posted in: Entertaining, Recipes

A Barbecue Twist for Dad

A Barbecue Twist for DadFather’s Day is coming up, and I’m willing to bet that most dads would love a dinner that involves three things: meat, barbecue sauce and spicy flavor.

This is a recipe that I created last summer for a large family gathering. It’s a barbecue chicken sandwich, but it doesn’t quite fit traditional Texas barbecue standards. Don’t tell anyone, but to save myself some time and effort, I cooked the chicken in the slow cooker. It was so tender and juicy. All I had to do was put it in with some water and walk away. Several hours later, I came back to add my secret sauce and gave it another hour to absorb the flavor. I then shredded the meat with two forks, and it was ready to serve.

I know you’re probably wondering, “What was the secret sauce?”

It’s not your traditional barbecue sauce. Instead, this sauce is rich with layers of flavor and subtle Asian spice. It’s Hak’s Thai Chile Tamarind BBQ Sauce. East meets West in this fusion sauce that combines the deep sweetness of dates, tangy tamarind, bright lemongrass and rich sesame oil.

Hak’s is all-natural with no preservatives, and the ingredients start out traditional with apple cider vinegar, molasses and tomato paste. Then, they add soy sauce and the Thai-inspired ingredients, and you find yourself enjoying an unexpected layer of flavor. The spice is subtle, so those who like things mild can still enjoy the recipe.

After I tried this flavor, I found myself going back to try some of Hak’s other sauces. There’s a Habanero Pineapple that is delicious on grilled pork and Smoked Maple Mustard that is perfect on roasted chicken.

A set of the sauces and a few grilling tools from the housewares aisle would make a great gift for Dad. It’s the gift that keeps giving with every delicious meal that he will enjoy.

Thai Chile BBQ Chicken Sandwich

4 Smart Chicken Boneless, Skinless Chicken Breasts
3 Noonday onions, sliced
1 cup water
1 bottle Hak’s Thai Chile Tamarind BBQ Sauce
1 pkg FRESH Onion Hamburger Buns

Place chicken breasts in the slow cooker. Top with the sliced onions. Add the water. Cook on low for 5 hours. After 5 hours, add 1 to 1 1/2 cups of sauce. Cook on high for 1 hour. Shred the chicken with two forks. Add more sauce, if desired. Season with salt and pepper to taste. Serve with additional sauce at the table. Use onion buns to build the sandwiches. Toasting the buns helps keep the sandwiches from getting too soggy with all the juices from the meat.

Serves 8

Calories per Serving : 319, Fat: 4 g (1 g Saturated Fat), Cholesterol: 38 mg, Sodium: 448 mg, Carbohydrates: 49 g, Fiber: 1 g, Protein: 20 g

View this recipe to print or add items to your shopping list.

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Posted in: Holidays, Recipes

BREW CLUB Beer of the Month: Hash Session IPA

SweetWater Brewing Company:
SweetWater Brewing Company Hash Session IPAThe SweetWater dream started in Boulder, Colorado, in the early 1990s. College roommates Freddy Bensch and Kevin McNerney worked at a local brewery and dreamed of having a place of their own. After graduation, they attended the American Brewers Guild and then moved to Atlanta for the Summer Olympics in 1996. They officially started their own brewery in February 1997 and helped kick off the brewpub movement in Atlanta. After 7 years of slow growth, they created SweetWater Brewing Company in 2004, and their facility has the capacity to produce 400,000 barrels per year.

They produce six year-round brews and seven seasonals. In 2012, they won Grand Champion at the U.S. Open Beer Championship and have received global media attention. They distribute throughout the East Coast and part of the Midwest with a few locations in Texas.

Featured Beer: Hash Session IPA
Hash is the pure resinous-concentrated hops that are scraped from the walls of the hop pelletizer. The brewers use a large dose of Amarillo Hop Hash that makes the beer pungent with floral and tropical citrus flavors. The hop hash also gives it that chewy, resiny mouth feel. Hefty dry hops enhance the potent aromas. Ahtanum gives it orange and grapefruit tones. Crystal gives a kick of spiciness, and El Dorado brings pear and watermelon characteristics. (IBU: 55+; ABV: 4.2%)

Food Pairings:
Seafood, Mexican food and lighter fare


Shrimp Tostadas with Mango Salsa

juice from 1 lemon, 1 lime and 1 orange (about 1/3 cup)
2 cloves garlic, minced
2 Tbs honey
1 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
16 large shrimp, peeled and deveined with end tail segments removed
4 crunchy tostadas
1 cup cabbage, shredded
1 cup FRESH Mango Salsa

In a bowl large enough to hold all the shrimp, make a marinade by whisking together the citrus juices, garlic, honey, oil, salt and pepper. Add the shrimp; stir well to coat. Set bowl in the refrigerator to marinate for 20 minutes.

Meanwhile, arrange the tostadas on a large plate, and top each with 1/4 cup cabbage.

Heat a large sauté pan over medium heat. Pour in the shrimp and the marinade. Cook, stirring constantly, until shrimp are pink and tails have curled, about 2 to 3 minutes. Remove from heat, and divide shrimp among the tostadas, 4 shrimp to each tostada. Top each tostada with a spoonful of salsa. Serve immediately with remaining salsa.

View this recipe to print or add items to your shopping list.

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Posted in: Beer & Wine

WINE CLUB Varietal of the Month: Bourbon Barrel Aged Reds

One of the latest trends in red winemaking is partially aging the wine in used bourbon whisky barrels. This process enhances the natural flavors in the grape varietals and brings a subtle note of bourbon from the barrel. It leaves the wine with an elegant complexity and pronounced, yet well-rounded, flavors.

The varietals most commonly used in this technique are Cabernet Sauvignon, Zinfandel, Shiraz and Red Blends. The wine needs to be full-bodied to keep the bourbon barrel-aging from overpowering the flavor profile. The resulting flavors vary between brands and are based on the length of aging and the type of bourbon that was previously in the barrel. Each wine picks up various notes of oak and spice and usually develops a higher alcohol content.

Featured Wine: Cooper & Thief Red Wine Blend
Cooper & Thief is a dark and jammy red wine blend loaded with bourbon-inspired flavors and aromas. Crafted by Cellarmaster, Jeff Kasavan, the wine is aged for three months in bourbon barrels, which gives way to soft, velvety tannins with a subtle heat. The combined result offers warm vanilla flavors and subtle spicy notes. It finishes with a smooth mouth feel reminiscent of a fine bourbon.

The wine is comprised of  38% Merlot. 37% Syrah. 11% Zinfandel. 7% Petite Sirah. 4% Cabernet Sauvignon. 3% Other reds. This wine also has a higher alcohol content with 17%.

Food Pairings: These wines easily overpower the flavors in lighter food. When pairing, pick foods with a strong flavor such as blue cheese, grilled meats, spicy dishes or chocolate.

Blue Cheese Stuffed Portabellas

4 portabella mushrooms
2 tablespoons olive oil
1 tablespoon Full Circle balsamic vinegar
1 Noonday onion, chopped fine
2 cloves garlic, minced
1/3 cup chicken or vegetable broth
1 cup panko or fresh breadcrumbs
1/4 cup blue cheese crumbles

Preheat oven to 400 degrees.

Remove the stems from the portabellas and set aside. Combine the olive oil and balsamic vinegar in a small bowl. Rub the mixture over the portabellas and place them on a baking sheet.

Chop the stems of the mushrooms. Over medium heat, place the chopped stems and onion in a sauté pan with a tablespoon of oil. Cook until soft, about 3 minutes. Add the garlic and cook for an additional minute. Pour in the broth to deglaze the pan. Turn off the heat and stir in the breadcrumbs. Divide the stuffing between the four mushrooms and spread evenly across the mushroom. Top each mushroom with a tablespoon of blue cheese. Cook the mushrooms for 15 to 20 minutes, until tender.

View this recipe to print or add items to your shopping list.

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Posted in: Beer & Wine, Recipes

A World of Cool Flavor

There’s a new gelato in the freezer aisle that will take you on a global tour of flavors. Culinary Tours Gelato is creamy, delicious and inspired by flavors from Italy, Tahiti, Ecuador, the Mediterranean and American South.

While gelato itself, originated in Italy, It’s popularity, in recent years, has reached around the world. What makes it different from regular ice cream is a dense texture that can be attributed to the speed at which the ingredients are churned. Less air is incorporated into gelato so the texture is silky and soft. It also contains less sugar and no cream, which makes the flavor of the additives more prominent. The vanilla tastes stronger, fruit flavors stand out and chocolate is extra rich.

Now that the heat of summer is here, there’s no excuse for not trying every delicious flavor of Culinary Tours. Here’s a rundown to tempt your taste buds.

Tahitian Vanilla Bean: Hand-pollinated vanilla plants lounge under the Tahitian sun for flavor supreme. Expect intense vanilla flavor!

Mint Chocolate Chip: Cool mint pairs with rich chocolate chunks for a taste experience beyond compare.

Espresso Chocolate Chunk: A taste trifecta of espresso, chocolate and gelato. Inspired by the cafes and pastry shops of Venice.

Southern Roasted Pecan: Roasted and candied Georgia pecans pack all their deliciousness into this sweet treat. Because every good Southerner loves pecans!

Mediterranean Pistachio: Pistachios are plentiful in the Mediterranean and their flavor is enticing. This gelato is churned with fresh milk, sugar and ground pistachios to give it the signature pale green color and rich delicious flavor.

Amaretto with Amarena Cherries: Grown only in Modena, Italy, Amarena cherries are a sought after fruit. In the gelato they are tart and sweet and you can taste hints of almond and hazelnuts in the creamy swirl of milk, sugar and cherries.

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Posted in: Frozen Foods

Celebrate Craft Beer Week at FRESH

Celebrate Craft Beer Week at FRESHTake a walk down the beer aisle at FRESH and it is certainly evident that craft beer has reached its peak of popularity. According to the National Brewers Association, craft beer has been the fastest-growing segment of the beer industry over the past several years. It peaked in 2013 and 2014, with 18% growth rate for each of those years. In 2016, 24.6 million barrels of craft beer were produced on both the regional and national levels.

The Brewers Association defines craft beer as an operation that is small, independent and traditional. Production of craft beer must be 6 million barrels or less, ownership should be through independent brewers and not an alcohol industry member, and the beer production needs to derive from traditional or innovative brewing ingredients.

The industry certainly offers something for everyone. The flavors, varieties, marketing and packaging of craft beer are very creative and designed to appeal to anyone’s palate.

FRESH will be celebrating Craft Beer Week from May 15th to 21st. Some of our favorite brews will be featured throughout the store. The big event will be on Thursday, May 18 from 6pm to 9pm on the FRESH patio. Ten Texas breweries will be on hand to distribute samples of their beers. There will also be some great food pairings to complement the variety of beers.

Along with the beer and food, we’ll have live music, cornhole, a photo booth and giveaways. You won’t want to miss this great evening of fun and brews!

Bring Mom to FRESH for Mother’s Day

Bring Mom to FRESH for Mother’s DayBreakfast in bed is a nice treat for Mother’s Day, but even better is breakfast at FRESH because no one has to do any dishes. Seriously, you want Mom to have a special day because every other day of the year she looks after you and makes a lot of sacrifices.

That’s why FRESH is planning a special Sunday for Mom. From 9AM to 11AM on Mother’s Day, there will be breakfast on the patio for Mom. Bring her to FRESH for pancakes, bacon, eggs and fruit for $8. There will also be live music, so it will be a fun and relaxing atmosphere.

Once you get Mom to FRESH, present her with a FRESH gift card, and after breakfast, she can treat herself to some of her favorite things from FRESH. Maybe she would like some steaks for dinner, a special dessert from the bakery or some organic bath products from Health & Wellness.

Don’t forget to stop by the floral department and treat her to some flowers. The store will be filled with beautiful arrangements, bouquets and plants that she is sure to love.
After a great morning at FRESH, Mom will certainly feel special!

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