A celebration of food
Top Merlot recommendations
When it comes to finding a really good Merlot, you need to choose wisely! Bill Belkin, category manager for our Wines & Spirits locations, explains why.
Merlot: What a flashpoint for a vinous debate! In this season of presidential prevarications, let’s look at the facts:
- Merlot is what is known as a “noble varietal:” a grape that was originally planted by kings and queens.
- Merlot is a softer, more early ripening alternative to Cabernet and therefore does not have the tannic qualities that sometimes scare folks away from Cabernet.
- Merlot is also one of only five red varietals approved to constitute a Bordeaux wine – unarguably the most famous wine region in the world!
- Merlot took an unfair beating from Hollywood in that fictional film many years ago.
- Merlot has also been a “victim” of many wineries who were racing to capitalize on its popularity by bottling cheap, under-ripe, thin, herbaceous versions that are hard to smell and harder to drink. A perfect storm if you will, to basically relegate a once popular grape to the “back of the wine-bus!”
Here’s a little secret from a career wine-geek: Good Merlot was not – and still is not – cheap! You may find an under-$10 Chardonnay that you think is dandy, but an under-$10 Merlot? Not likely. As I already mentioned, Merlot has a thinner skin and ripens earlier than Cabernet, therefore it’s quite site-specific and is susceptible to a whole bunch of ripening and flavor development issues. In other words, choose carefully.
The flavors? How about cedar, sandalwood, mocha and black cherries? Who doesn’t like those things? Merlot is not a tannic beast either, perfect for a lean cut of steak cooked medium-rare to medium, or BBQ chicken with a glaze. Yup, Merlot is the ticket. And as a blending partner, Merlot has no peer! In fact, many wines from Bordeaux, including an important co-star in THAT movie, have big dollop of Merlot in them.
Please do not hesitate to ask your Lunds & Byerlys Wines & Spirits manager for a few suggestions. They will be more than happy to help. Here are a few of mine at various price points:
$10-$15: Columbia Crest H3. Anything from Horse Heaven Hills appellation in Washington will be first class!
$20+: Try a Merlot from my mate Nick Goldschmidt! In fact ANYTHING from Nick will be 100% varietal and single vineyard. Great Merlot.
$50+: Shafer Merlot. End of story. Try a Shafer Merlot and all others will melt away at that price point. And for an unmatched wine where the county lines of Sonoma and Napa cross directly through the wine, try Pride Merlot. When available, it’s around $70 – but worth every penny.
And with our fall sale starting October 27 (that’s tomorrow!), it’s a perfect time to pre-order some of these better wines and save big money. Cheers!
Easy owl cupcakes
These cute cupcakes are so easy to make, thanks to a few simple ingredients!
Pick up a package of Our Bakery Cupcakes, available in chocolate or vanilla. On each cupcake, place two halves of an Oreo cookie, cream-side up. Use brown Reese’s Pieces or M&Ms for the eyes and yellow or orange ones for the beak.
Butternut Squash & Black Bean
It’s enchiladas, only easier! This delicious dish from Twin Cities food blogger greens & chocolate is a wonderful way to enjoy butternut squash, in season now.
If you’ve been to any farmers market around the Twin Cities lately then you know that winter squash season is officially here. Butternut, acorn, carnival, spaghetti, kabocha and hubbard squashes – they’re all in season! It’s my favorite food season of the year, for sure.
If you’re a winter squash fan like myself, then you know that the key to embracing the season is having a really good knife and a set of arm muscles to cut them in half and an even better vegetable peeler to peel off the skin.
Unfortunately, my absolute favorite all-star vegetable peeler broke this summer in a sweet potato incident. Since the one I had was a gift, I had no idea how to replace it, so I bought the cutest one I could find on my next Target run.
Turns out, just because a vegetable peeler is cute, doesn’t mean it works. So, after some quick texts to a couple of my friends who cook, I found out the recommended peeler is the OXO brand. A quick Amazon Prime purchase later, I was set to peel all the squash I desired.
Which leads us to this Butternut Squash & Black Bean Enchilada Casserole. Butternut Squash definitely tops my list of squash because it’s versatile and SO delicious! I love it pureed in soups, cubed in stews and now diced up in this enchilada casserole.
What is an enchilada casserole, you might be wondering? It’s basically all of the deliciousness of enchiladas, without the hassle of having to roll up each enchilada. You just layer everything instead. As in, a layer of tortillas, a layer of filling, a layer of enchilada sauce, and a layer of cheese. Then repeat. It’s so easy and so good!
The filling for this particular enchilada casserole is butternut squash, black beans and some spices. The majority of the prep work is in the cutting and cooking of the squash; after that plus the layering, you let the oven do the work and bake it until it’s hot and bubbling.
Top it with some chopped green onions and dinner is served!
Butternut Squash & Black Bean Enchilada Casserole
Preparation time: 20 minutes
Cook time: 60 minutes
- 2-3 tablespoons olive oil
- 1 small butternut squash, peeled, seeds removed, diced into small chunks
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 12 corn tortillas
- 20 ounces red enchilada sauce
- 2 ½ cups shredded cheddar cheese
- Green onions, diced for topping
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add squash and cook until squash is soft and cooked through, about 25-30 minutes. Add an extra tablespoon of olive oil if you feel like it is needed so all of the squash is coated in oil.
- Add cumin, chili powder, garlic powder, salt and black beans; stir well to combine with squash.
- Heat oven to 375 F.
- In the bottom of a 9x13 baking dish, spread about ½ cup of your enchilada sauce on the bottom.
- Top with 6 corn tortillas. You’ll want them to overlap a little to cover the entire bottom.
- Spread about half of your butternut squash and black bean mixture over the tortillas, then about ¾ cup of enchilada sauce and 1 cup of cheddar cheese.
- Repeat with remaining tortillas, butternut squash/black bean mixture, enchilada sauce and cheese.
- Top with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
- Let cool for a couple of minutes, then cut and serve topped with green onions. Enjoy!
Fish Taco Bowl
Turn fish tacos into a delicious taco bowl with all your favorite toppings!
Preparation time: 20 minutes, not including time to cook rice
- 2 tilapia fillets
- ¼ cup yellow cornmeal
- 1 tablespoon Lunds & Byerlys Trail Dust Southwestern Seasoning
- 3 tablespoons olive oil, divided
- 2 cups cooked rice
- 1 tomato, diced
- 1 avocado, sliced
- 1 (15-ounce can) black beans, drained and rinsed
- ¾ cup Lunds & Byerlys Fire Roasted Corn Salsa
- Fresh lime juice, for serving
1. Rinse fish; pat dry with paper towels.
2. In a shallow plate, combine cornmeal and Trail Dust Southwestern Seasoning.
3. Brush tilapia with 1 tablespoon olive oil; coat with cornmeal mixture.
4. In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook until fish just flakes with a fork (an additional 3-4 minutes).
5. Divide cooked rice into 4 bowls.
6. Add half of a tilapia fillet to each bowl.
7. Top with tomato, avocado, black beans, salsa and a squeeze of fresh lime juice if desired.
The best soups for family dinner
Lunds & Byerlys soups are a dinner favorite, especially for busy families. Just pick them up in our deli and heat them up at home for a great meal that’s ready in minutes. Add fun toppings, serve with one of our artisan breads and you’ve got a complete dinner the whole family will love!
Here are some ideas:
Lunds & Byerlys Tomato Basil Soup: Decadent fresh cream soup with chopped tomatoes, fresh basil and onion.
Lunds & Byerlys Chicken Wild Rice Soup: Restorative fresh soup made with chicken broth, white and dark meat chicken, wild rice, carrots, peas, celery and chives.
- Chopped toasted almonds
- Dried cranberries
- Chopped fresh parsley
Lunds & Byerlys Vegetable Beef Soup: Hearty fresh soup made with beef broth, beef, chopped tomatoes, cabbage, celery, onion, corn, carrots, green beans, peas and lima beans.
- Bacon crumbles
- Crispy onion straws
- Corn chips
Lunds & Byerlys Chili with Beans: Sweet fresh chili with ground beef, kidney beans, celery, onion and tomato sauce.
Spiked Apple Cider
Enjoy apple cider with a grown-up twist – a perfect cocktail for fall parties!
To make, combine a squeeze of honey and the juice from half of a lemon in a cocktail shaker. Mix until the honey dissolves. Add 2 ounces of spiced rum and a handful of ice. Shake again.
Run a lemon wedge around the rim of a glass, then dip the rim in Lunds & Byerlys Apple Pie Spice. Add ice to the glass and pour in the rum mixture. Top with apple cider and a splash of soda water. Cheers!
Lunds & Byerlys Wild Rice with Ham Soup recipe
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars … and now you can make it at home for your own family!
- 6 tablespoons margarine or butter
- 1 tablespoon minced onion
- ½ cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- ½ cup finely grated carrots
- ⅓ cup minced ham
- 3 tablespoons chopped slivered almonds
- ½ teaspoon salt
- 1 cup half-and-half
- 2 tablespoons dry sherry (optional)
- snipped fresh parsley or chives
- In large
saucepan, melt butter; sauté onion until tender.
- Blend in
flour; gradually add broth.
- Cook, stirring
constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in rice,
carrots, ham, almonds and salt; simmer about 5 minutes.
- Blend in half-and-half
and sherry; heat to serving temperature.
- Garnish with snipped parsley or chives.
Tip: One-half cup uncooked wild rice = 1½ to 2 cups, cooked.
Running short on time? Pick up our frozen Wild Rice with Ham Soup, available in the frozen food department. Same great recipe, and it heats up in minutes!
Chili Con Carne
The perfect hearty supper for fall! Serve with a salad and warm corn bread from our bakery.
Preparation time: 2 hours
- 1 pound ground beef
- 2 onions, chopped
- 1 cup diced celery
- 1 green bell pepper, diced
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons chili powder
- ½ teaspoon dried basil, crumbled
- 1 teaspoon cumin
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- 1 (14.5-ounce) can tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup water
- 2 (15-ounce) cans kidney beans
1. In a stock pot, brown ground beef; drain.
2. Add onions, celery and green pepper; sauté 10 minutes.
3. Add remaining ingredients except kidney beans; cover and simmer over low heat or bake at 325 F for 1 - 1 ½ hours.
4. Just before serving, add drained kidney beans (do not drain if thinner consistency is desired); return to heat until heated thoroughly.
How to cook the perfect steak
Follow these simple steps to make a perfectly seared, perfectly juicy steak every time – no grill required!
STEP 1: SEASON
Heat oven to 350 F. Meanwhile, heat 12-inch cast iron skillet over medium heat until hot. Pat steaks dry and season heavily with salt and pepper; place steaks in HOT skillet.
STEP 2: SEAR
Sear steaks 4 minutes, turning once. Do not turn until the steak releases from the skillet on its own. If the steak is sticking to the skillet it is not ready to turn.
STEP 3: COOK
Place skillet into 350 F oven for 10-15 minutes, depending on desired doneness. Turn once, halfway through the cooking time.
STEP 4: CHECK TEMP
Remove from oven when internal temperature reaches 120 F for medium rare; 130 F for medium doneness. Always use a thermometer to determine doneness.
STEP 5: TENT
Remove steaks from skillet; tent loosely with aluminum foil. Let stand 5 to 10 minutes before serving. (Temperature will continue to rise about 5°)
Slow Cooker Pork Carnitas
Got family in town? Try these savory, spicy pork carnitas … and let your slow cooker do all the work!
- 1 (6- to 8-pound) boneless
pork shoulder roast
- 2 tablespoons coarse salt
- 1 tablespoon ground cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- ½ teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers (canned or dried)
- 1 (14- or 15-ounce) can diced tomatoes
- 2 to 3 cups liquid (orange juice, beer, stock or a combination)
Trim any excess fat from the pork. Add all ingredients to the slow cooker and cook on low for 8 hours, or until the meat is so tender it’s falling apart.
Let the pork cool enough to handle, then remove from slow cooker and place in a large bowl. Shred the meat with two forks (or your hands!). You should end up with about 10 cups of meat.
Skim the fat from the leftover juices in the slow cooker and save the liquid for reheating your meat later, if desired, to help keep it moist.
To make carnitas tacos, serve the meat in tortillas with your favorite taco toppings, such as sour cream, cilantro, radishes, pineapple, chopped red onion and lime wedges.
Makes 18-24 servings
Recipe adapted from The Kitchn
Fun creations using mini candy bars
If you’re anything like us, you’ve been stocking up on Halloween candy! While you’re at it, pick up an extra bag of mini candy bars and use them to make irresistible candy-stuffed cookies! Refrigerated cookie dough makes these treats extra easy.
To make, heat your oven to the temperature listed on the cookie dough package. Cut larger candy bars in half (such as Snickers or Reese’s Peanut Butter Cups); you can keep smaller candy whole (such as Rolos or Milk Duds). Then just wrap the cookie dough around the candy, place on a baking sheet and bake according to package directions. It’s so easy – and a great way to use up Halloween leftovers, too!
Here are a few other fun suggestions for using up all those mini candy bars:
Sautéed Cod with Lemon Butter Sauce
This simple fish dinner features a bright, flavorful lemon-butter sauce.
Preparation time: 45 minutes
- 1 ½ pounds cod fillets
- ¼ cup flour
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 1 teaspoon Lunds & Byerlys Gone Fishin Seasoning
- 1 tablespoon minced Italian parsley
1. Rinse fish; pat dry with paper towels.
2. In food storage bag, combine flour, salt and pepper; add fish. Close bag; shake gently to lightly coat cod.
3. In nonstick skillet, heat oil over medium heat; add cod and sauté, turning once, until golden and thickest part of fish flakes easily with fork (8-10 minutes). Transfer cod to serving plate and cover with foil.
4. Add lemon juice, butter, lemon peel and seasoning to skillet. Cook, stirring frequently, until butter is melted. Pour over cod; sprinkle with parsley to serve.
Pepin Heights: How about them apples?
Pepin Heights Orchard has been committed to growing Minnesota’s favorite apples since 1949. Nestled on a bluff overlooking Lake Pepin, this family-owned orchard was the first commercial grower of Honeycrisp apples. Today, Pepin Heights is Minnesota’s largest apple grower and the largest grower and distributor of Honeycrisp apples in the nation.
In addition to Honeycrisp, Pepin Heights offers over a dozen different varieties of apples, including State Fair, Paula Red, and McIntosh. They also partner with the University of Minnesota, planting and testing new apple varieties.
Pepin Heights intentionally keeps its apple trees short, for easier picking, and each apple is cut below the apple “shoulder” to prevent a stem from tearing the skin of a neighboring apple. Once they’re picked, the apples are shipped to our stores within 24 hours.
Look for Pepin Heights apples in our produce department throughout the fall and winter.
Fun Floral Mums for Fall
Mums reign as the flower of fall. Delight in the rich autumn colors inside your home by adorning your interiors with floral mums. Enjoy the radiant, long-lasting beauty they bring to your home, share them with family and friends or give as a hostess gift.
Bachman’s grows over 20 varieties of floral mums at our greenhouses in Farmington, Minnesota. Brighten up your space with mums in a wide range of autumn hues, including bronze, red, purple, yellow, orange and white.
It’s best to
keep your floral mums indoors as they are not well-suited for the outdoors.
Even though floral mums are not considered hardy, they are incredibly easy to
care for. Follow these helpful tips, they should provide long-lasting blooms
- Place in bright, indirect light.
- Water when dry to the touch. Be careful to avoid overwatering.
- Remove spent blooms to encourage flowers to re-bloom.
Mums look great on their own, but pair nicely with other complementary plants as well. Try adding floral mums among indoor plants such as croton or ornamental peppers. The rich color of the mums really brings out their striking color. You can also use mums to spruce up your existing house plants and add fall flair to your home.
Apple-Stuffed Pork Loin with Applejack Sauce
This delicious dish is perfect for your next dinner party! The key to this recipe: Ask your butcher to prep the cut of meat ahead of time so it’s all ready to stuff and roll up. You can also do this step yourself if you want.
Preparation time: 1 hour 45 minutes
- 4 tablespoons butter
- 1 cup cored, diced Honeycrisp apple
- 1 cup chopped onion
- ½ cup chopped celery
- 2 teaspoons Lunds & Byerlys Poultry Seasoning
- Salt and pepper, to taste
- 1 Lunds & Byerlys Artisan Petite Whole Grain Roll, cubed
- 2-pound boneless pork loin roast, butterflied and flattened into an approximately 8-inch wide x ¾-inch thick rectangle by butcher
- 2 tablespoons olive oil
- 2 tablespoons Lunds & Byerlys Poultry Seasoning
- 2 tablespoons applejack or apple juice
- ¾ cup chicken broth
- ½ cup apple juice
- ¼ cup whipping cream
1. In skillet, melt butter over medium heat. Add apple, onion, celery, 2 teaspoons poultry seasoning, salt and pepper. Sauté until tender (8-10 minutes); transfer to bowl.
2. In food processor, process bread cubes into coarse crumbs. Stir into apple mixture.
3. Unfold roast into rectangle; spread apple mixture over meat to within ¾ inch of lengthwise edges.
4. Roll jelly-roll fashion; place seam-side down on cutting board. Using kitchen twine, tie roast at 1-inch intervals.
5. Brush roast surface with 2 tablespoons oil and sprinkle with 2 tablespoons poultry seasoning. Arrange on rack in roasting pan.
6. Roast in 350 F oven until internal temperature reaches 155 F (50-60 minutes). Transfer roast to cutting board; allow to rest 10 minutes while making sauce.
7. Discard fat from baking pan. Deglaze pan with applejack or apple juice, scraping up browned bits; reduce to 2 tablespoons. Add chicken broth, apple juice and cream to pan. Bring to a boil and cook over high heat, stirring, until thickened (7-8 minutes).
8. Remove twine from roast; cut into 1-inch slices. Arrange on serving dish; drizzle with sauce.
Appetizer idea: Caramelized Onion & Apple Bruschetta
This sweet and savory appetizer is perfect for chilly fall evenings and is delicious served with a glass of Merlot. Here’s what you need:
- 1 medium onion, sliced
- 1 tablespoon olive oil
- scant ¼ cup apple brandy
- Lunds & Byerlys baguette
- 1-2 Honeycrisp or Haralson apples, sliced
1. Start by heating the oven to 375 F.
2. Caramelize the onions in olive oil over low heat, about 30-45 minutes. Add the apple brandy and cook until evaporated.
3. Spread the onion on slices of baguette. Top with sliced unpeeled apples and sliced Gruyère. Tip: Don’t have Gruyère on hand? Provolone or Brie make good cheese stand-ins.
4. Bake just until the cheese starts to melt.
Yogurt Fruit Tart
You can use any seasonal fruit for this recipe! It’s lightly sweetened and can even be eaten for breakfast, since it contains yogurt, fruit, granola and eggs.
Preparation time: 50 minutes
- 2 cups Lunds & Byerlys Vanilla Almond Granola
- 2 tablespoons organic butter, melted
- 2 tablespoons Bob’s Red Mill Organic White Flour
- 1 ¼ cup organic vanilla yogurt (try Greek Gods Honey Yogurt for a richer custard!)
- 1 tablespoon Full Circle Organic Honey
- 1 vanilla bean, seeds scraped out
- 1 teaspoon pure vanilla extract
- 2 Lunds & Byerlys Organic Large Egg Yolks
- Pinch of salt
- 2 cups organic berries or any fruit combination
1. Heat oven to 350 F.
2. Line bottom part of an 8-inch false bottom tart pan with foil.
3. In food processor, grind granola until fine. Pulse in melted butter and flour. Place mixture in the tart pan and press up around edges and evenly across bottom.
4. Combine yogurt, honey, vanilla bean seeds, vanilla, egg yolks and pinch of salt. Whisk until smooth and creamy. Pour into prepared tart pan and bake for 25 minutes.
5. Remove from oven and let sit at room temperature for 10 minutes, then cool completely in refrigerator.
6. Before serving, top with desired fruit and a drizzle of honey.
Pulled Salmon BBQ Sandwiches
A tasty twist on BBQ pulled pork – and a great way to use leftover salmon!
Preparation time: 10-15 minutes (not including time to cook salmon)
- 1 pound cooked salmon*
- ½ cup Lunds & Byerlys Smoky Barbecue Sauce
- 1 pint Lunds & Byerlys Deli Coleslaw
- Ciabatta rolls, for serving
- Tomato slices, for serving
*Tip: If you’re cooking salmon specifically for this recipe, sprinkle with Cajun seasoning and sriracha sauce to taste.
1. Shred cooked salmon with a fork.
2. In a medium bowl, mix salmon with barbecue sauce.
3. Layer salmon and coleslaw on ciabatta rolls. Add tomato slices or your favorite toppers. Chopped mango is a delicious alternative to tomatoes!
Superfood Salad: It’s Mary Poppins approved
Bea James, Director of Bakery and Nourish, shares the story behind our new Superfood Salad – a great way to incorporate more healthful superfoods into your diet.
Super-fragile-calorie-realistic-exceptional-dose-in-a-dish. While not a direct quote from Ms. Poppins herself, I think she keeps a stash of superfoods in her bag of tricks. Why? Because superfoods are magically awesome and just a spoonful will do ya.
Superfoods are health-empowering foods that are exceptionally high in nutrient density and loaded with phytochemicals. This is where the magic comes in. “Phyto” means plant, and so phytochemicals are essentially nutrient-dense chemical compounds that are good for you and found in plant foods like fruits, vegetables, beans, whole grains, nuts and seeds. In general, these chemical compounds give plant-based foods their beautiful color, smell and flavor.
So how can you get all this goodness in your diet easily? I’m so glad you asked! Recently I created a Superfood Salad for our delis. I packed this salad with 10 superfoods – heirloom wheat berries, quinoa, edamame, kale, almonds, dried blueberries, dried cherries, chia seeds, honey and green tea. The Superfood Salad is loaded with quality nutrition from all those colorful phytochemicals we just talked about, and it’s a powerhouse of flavor in your mouth.
Because different phytochemicals are linked to different colored fruits and vegetables, eating a variety of colorful fruits and vegetables will mean that you’re ingesting a wide variety of phytochemicals, so be sure to mix it up. That deep rich color of fruits and vegetables indicate a high level of phytochemicals and nutrients. A good rule of thumb in choosing superfoods is to look for fresh foods that contain all the colors of the rainbow. According to The American Society for Clinical Nutrition, the different compounds within phytochemicals can “optimize your health and reduce the risk of chronic diseases.” Who knew? Mary Poppins did, that’s who.
Our Superfood Salad is available in the deli service case at all of our stores. Stop by and ask for a sample. I’m pretty sure your taste buds and your body will agree it’s a spoonful of delicious medicine.
Bell & Evans Chicken
Director of Meat & Seafood Scott
Kersting has all the details on the newest addition to our Meat & Seafood
Department – and why this is some of the best chicken available!
We’re always on the lookout for high-quality, great tasting products, and we’re excited to introduce you to one of our newest finds: Bell & Evans Chicken.
Bell & Evans is a family-owned and operated company that’s been offering high-quality chicken for over four generations, and the family’s passion for their business is evident in everything they do. Not only do they offer a superior product today, but they’re always looking at what they can do better down the line to guarantee that their product tastes good and their practices are sustainable and humane.
In an effort to ensure we’re bringing you the best product possible, we conducted several taste comparisons. Each time, Bell & Evans was the clear favorite in both taste and quality. As we learned, their air chilling process retains the natural juices of the chicken, making it juicy and flavorful every time. You can taste the difference.
Bell & Evans chickens are raised without antibiotics or feed additives. They’re fed a specially-formulated organic vegetarian diet of all-natural grains and plenty of fresh well water. All these factors are important to us and we know they’re important to you, too!
Look for Bell & Evans Chicken in our Meat & Seafood Department and taste the difference for yourself. Here are a few of our favorite chicken recipes.