December 18, 2019

An Easy Christmas Day
with Food People Love

Copywriter Chris Allen

If you REALLY waited to the last minute or your “giftee” is particularly hard to shop for, there’s the good ol’ gift card. Instead of coffee or Amazon cards, consider giving “The Gift of Food” this year. Especially for the foodie in your life.

You can purchase them for as little as $10 or as much as $500.

Who knows? They might use that card to buy the ingredients they need to feed you a delicious, locally sourced, home-cooked meal. Win-win!


Christmas Morning Calls for Carso’s Quiche

I love to cook breakfast for my friends and family. Last weekend was my 2-year-old’s first blueberry pancake Saturday! But my motivation definitely runs dry Christmas morning. I want a hot cup of good coffee, give my kid a present or two, and nibble on something that was extremely easy to prepare but still tasty.

That’s why I love Carso’s in Lynnwood. They make an amazingly delicious and flaky breakfast quiche, and we’re one of the only places in the Puget Sound that has it. What’s a better gift than a savory, buttery crust filled with cage-free eggs, creamy cheese and wholesome ingredients? Now imagine these delicious quiches are on our Big Board for just $7.98 each, a savings of more than seven bucks! One is all you need to fill up a handful of holiday guests on Christmas morning.

Carso’s Pasta Co. has been making dozens of varieties of fresh pasta, sauces, turnovers and quiches for Seattle-area restaurants and regular Joes like me since 1986, and they’re still a family-run business. They also use gluten-free XO Baking Co. flour and local cream. Feels good when so much care goes into something this tasty.


Centerpieces for your Holiday Feast

Porter & York has built a stellar reputation as an exceptional specialty meat shop in Woodinville. They’re one of our favorite Northwest producers and partners, and we’re excited to offer their excellent bone-in, half-hams for your holiday feasts. It’s on our Big Board right now for just $3.98 lb. and will not disappoint! Pleasant, rich in color and filled with beautiful marbling, this ham is exceptionally sweet, juicy and tender. Our markets are one of the only places to offer it in the Puget Sound.

Discover for yourself how tasty it is with one of the recipes from our website, like Bourbon-Glazed Ham, Baked Ham with Apricot-Cardamom Glaze or Pomegranate and Brown Sugar-Glazed Ham.

If you’re a little hesitant about taking on a bone-in ham – we’ve also got a few tips on how to keep it a low stress affair with our “How to Roast and Carve Bone-In Ham.”

If you’re not a ham fan but still want something cooked low ‘n’ slow for the holidays, now is a great time to save on one of the finest roasts we sell: A juicy rib roast from Oregon Country Beef for just $13.99 lb. Their beef is non-GMO and Global Animal Partnership certified. They also follow a 100% vegetarian diet and believe in regenerative agriculture, which helps rebuild the soil and preserve water sources. See our last blog post to learn more about our 30-year friendship!


Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

Cheese Tortas from Rising Sun Farms: A Northwest tradition hand-crafted in Phoenix, Ore! These beautiful little cheese molds start with farm-fresh ingredients, including scratch-made cream cheese and locally picked herbs and fruits.

Here’s some pro tips: Put this beautifully layered mold into the freezer for 30 minutes before serving, then pop the mold into a warm water bath and invert onto a plate to remove the container. Surround with your favorite crackers and guests will think you worked all day for something so beautiful.

Stir their Mediterranean or Gorgonzola variety into warm pasta for a delicious and creamy meal. Or bring the Marionberry torta to room temperature, spread on a puff pastry sheet and roll up. Cut the roll into quarter-inch slices, bake until browned, and dust with powdered sugar. A hot treat for movie night, book club or a swanky cocktail party!

Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.

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