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Celebrate National Zucchini Day, one of the freshest foodie holiday, this Monday, August 8th. Zucchinis are variety of squash that originated in Italy, and they’re close relatives cucumber and melons. The word zucchini is derived from zucchino, the Italian word for small squash. Enjoy fresh zucchini on the grill with kabobs, in pasta dishes like ratatouille or lasagna, in homemade veggie casseroles and frittatas, as a pizza topping, tossed into a healthy salad, or baked into zucchini bread. Find even more zucchini ideas in our collection!

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Made exclusively for Bianchini’s Market, Maestro Dobel Añejo Tequila is a roasted white oak barrel aged tequila that is dark amber in color with a rich body. What sets añejo tequila apart from the others is that it’s a blend of vintages from various aging phases. This combination results in an oak forward tequila that’s slightly sweet and nutty with vanilla notes and a hint floral agave. Stop by Bianchini’s to pick up a bottle of Special Edition Maestro Dobel Añejo Tequila to enjoy in your favorite tequila cocktails. Check out our collection of tequila inspired drinks, entrees, and desserts.

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To many steak lovers, the filet mignon is their all-time favorite. It comes from the most tender portion of the tenderloin, making it not only exceptionally tender but wonderfully flavorful. And a Certified Angus Beef filet mignon, is quite simply, the best of the best. In order to receive the Certified Angus Beef label, the beef must meet 10 quality guidelines for marbling, maturity, size consistency, appearance and tenderness. Make your way over to Bianchini’s this week to pick up a premium Certified Angus Beef filet mignon for the weekend celebrations and be sure to browse our recipe collection for mouthwatering steak ideas.

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Did you know that August is National Peach Month? The tradition started back in 1982 by former President Ronald Reagan. Not only are peaches particularly juicy and remarkably sweet, they’re also a rich source of vitamins A & C and natural fiber. Peaches have a long history, dating back to 6000 B.C. in ancient China, where it was considered a luxury food, primarily eaten by emperors and royalty. The sweet fruit made its way around the world over the centuries, and eventually landed in the Americas around the 1500’s thanks to explorers like Christopher Columbus. Celebrate National Peach Month by enjoying a fresh peach as a snack, lightly grilled and served with a scoop of ice cream, diced up for a fruit smoothie or baked into a homemade pie or cobbler. Stop by Bianchini’s produce department throughout August to find fresh peaches and so much more. Check out our collection of delectable peaches recipes, we have everything from appetizers and snacks to entrees and desserts.

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It’s a common dessert enjoyed during the hot summer days throughout Rome.

Pesche Al Vino

A simple and sweet treat that’s remarkably rich.

Ingredients

• 6 ripe peaches
• 4 tablespoons fresh lemon juice
• 4 tablespoons sugar
• 1 750 ml. bottle red wine

Directions

Wash and dry all six peaches gently. Cut peaches into wedges and discard the pits.

Place the peach wedges into a mixing bowl and drizzle lemon juice over top. Sprinkle the sugar evenly over the peaches and gently toss to coat. Let sit for 15 minutes.

Divide the peaches amongst six wine glasses. Pour red wine into the glasses and let sit between 30 minutes to 2 hours. (The longer they sit, the more the wine flavor is infused into the peaches)

Servings 6

The abundance of natural sugar, when heated over a flame, cause the sugars within the peach to caramelize and the peach’s flesh to soften considerably. This process enhances the sweetness and makes the peach cut with a fork tender. Take your taste buds on an unforgettable flavor journey with our Grilled Peach and Burrata Salad recipe.

Grilled Peach and Burrata Salad

A perfect side for summer picnics and backyard BBQ.

Ingredients

• 2 fresh peaches, halved and pitted
• 1 teaspoon honey
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons minced shallots
• 3/4 teaspoon flake sea salt, divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil, more for brushing peaches
• 5 oz. mixed baby greens
• 1/4 cup fresh basil
• 1/4 cup parsley
• 8 oz. burrata
• 4 pieces thin sliced prosciutto, torn into pieces
• 1/2 cup chopped pistachios

Directions

Preheat the grill to medium-high heat.

Lightly brush peaches with a small amount of olive oil. Place the peaches cut side down on grill and cook for about 2 minutes, until slightly charred, then flip and cook for an additional 2 minutes. Remove from the grill and set aside.

In a mixing bowl, whisk together honey, lemon juice, shallot, 1/2 teaspoon salt and black pepper. Once mixed, slowly whisk in 1/4 cup of olive oil to make a vinaigrette.

In a salad bowl, combine baby greens, basil and parsley. Drizzle 1/4 cup of the vinaigrette over top and toss until well mixed.

Divide salad greens in half and transfer to two serving plates. Place half of the burrata onto each plate. Garnish with two slices of the grilled peaches, prosciutto and pistachios. Drizzle the remaining vinaigrette and remaining 1/4 teaspoon sea salt over top and enjoy.

Servings 2

This just in, Bianchini’s is the Almanac Readers’ Choice Winner for Best Sandwich! We are so honored to be the winner for the fourth year in a row. To make enjoying even easier, you can order your favorite sandwiches from the Bianchini’s website for in-store pick-up. You can choose from a list of specialty deli sandwiches or create your own customized sandwich. Start with your choice of fresh-baked bread, premium deli meats, your choice of veggies and condiments and fresh sliced cheese to top it all off. Once you’ve tasted one of our famous deli sandwiches, you’ll know why Bianchini’s was voted the Readers’ Choice Best Sandwich for four-years running. Place your sandwich order online by following the link.

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This may come as a surprise, the origins of cheesecake can be traced back to ancient Greece. This recipe used basic ingredients, like, cheese, honey and flour, and it was fed to the Greek athletes during the 776 B.C. Olympics. The main component, cream cheese, was accidentally invented by William Lawrence in 1872, while he was attempting to replicate the recipe for a French cheese called Neufchantel. Over time the popularity of cream cheese grew, and during the early 1900’s, Arnold Reuben began testing recipes and eventually created the New York Cheesecake recipe we know and love today. Join us in celebrating this rich and creamy dessert this Saturday! Try our delectable cheesecake recipes, you may find a new favorite!

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When choosing a fish to cook over a flame, select one that is firm and hearty, delicate fish tend to break apart and fall between the grates. Here are our Top Five Fish for Summer Grilling.

• 1. Salmon
• 2. Swordfish
• 3. Tuna
• 4. Snapper
• 5. Mahi Mahi

Grilled Salmon with Honey Glaze

Savory and sweet, perfect for weeknight meals.

Ingredients

• 4 salmon fillets
• 1/2 cup honey
• 2 tablespoons soy sauce
• 1/2 teaspoon salt, more for salmon
• 1/2 teaspoon white pepper

Directions

Preheat one side of the grill to medium-high heat.

In a mixing bowl, combine the honey, soy sauce, salt and white pepper. Stir together well.

Lightly sprinkle both sides of each salmon fillet with salt. Place the salmon over the flame and cook for 3 minutes per side. Move the salmon over to the not lit side and brush both sides with the honey glaze. Continue to cook salmon until it becomes opaque.

Remove salmon from the grill, transfer to serving plates and enjoy!

Servings 4

Save big on the national brand name products you love as well as the items you use most in your home. Visit the link below and simply click on the items you’re shopping for to “clip” the coupon! It’s as easy as 1-2-3!

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