Lord Nut Levington Peanuts, In a Nutshell

Consider it mission accomplished. Lord Nut Levington peanuts are loaded with flavor – and exciting ones at that! Rebel Mary is a spicy bloody Mary concoction enhanced with lemon, celery and pepper. My personal favorite, El Cheddarales, is a classic marriage of cheddar cheese and jalapeños. Got a hankering for something sweet? Cinnapplooza, as strange as it may sound, tastes like a fresh, warm apple pie on a crunchy peanut crust. Other fun flavors include Mamma Mia, boasting tomato, garlic, and cheese, and Thai Dyed, a deliciously unique flavor profile of Thai curry and lemon grass.

The whimsical packaging will grab your attention, as will the stories behind each outlandish variety. (Curious? Read all about them on the Lord Nut Levington website.) These nuts are packed with so much flavor, you’ll wonder how they fit it all into one quirky canister.

The Story Behind Central Market Wild-Caught Salmon

We only buy from strictly regulated fisheries committed to sustainable practices and the guidelines set forth by the Marine Stewardship Council (MSC). The fish we sell has been out of the water less than 48 hours prior to its arrival. We fly in fish fresh several times a week and inspect each piece at the door.

We’re also the only retailer in the country to adhere to the rigorous standards of the USDC’s Hazard Analysis Critical Control Point (HACCP) plan, which means we are inspected by the city, state and USDC. We handle and process our seafood under the most sanitary conditions.

Here are some tips from our fishmongers to best enjoy your wild-caught salmon:

  • Eat or freeze within 24 hours. Keep it in the refrigerator covered tightly in plastic wrap until you’re ready to cook it.
  • Don’t rinse with water or the color will leach.
  • If grilling, preheat grill to medium-high and grease it well with olive or grapeseed oil. Place the salmon on the grill, meat side down, and cook for 3 to 4 minutes, depending on thickness of the fillet. Flip over and cook 3 to 4 minutes more, skin side down. Also try it with a cedar plank. Sear with meat side down, then place skin side down on cedar plank and close the grill to infuse that cedar-smoked flavor.
  • If using a cast-iron skillet, heat it until almost smoking and sear 2 to 3 minutes on each side. Pull it off the heat and let it continue to cook in the skillet until desired doneness.
  • Salmon is done when it starts to flake, and it tastes best with a medium center.

Now that you know how to store and prep your salmon, try one of these recipes, or find a new favorite in our recipe database:

The Story Behind Central Market Wild-Caught Salmon

We only buy from strictly regulated fisheries committed to sustainable practices and the guidelines set forth by the Marine Stewardship Council (MSC). The fish we sell has been out of the water less than 48 hours prior to its arrival. We fly in fish fresh several times a week and inspect each piece at the door.

We’re also the only retailer in the country to adhere to the rigorous standards of the USDC’s Hazard Analysis Critical Control Point (HACCP) plan, which means we are inspected by the city, state and USDC. We handle and process our seafood under the most sanitary conditions.

Here are some tips from our fishmongers to best enjoy your wild-caught salmon:

  • Eat or freeze within 24 hours. Keep it in the refrigerator covered tightly in plastic wrap until you’re ready to cook it.
  • Don’t rinse with water or the color will leach.
  • If grilling, preheat grill to medium-high and grease it well with olive or grapeseed oil. Place the salmon on the grill, meat side down, and cook for 3 to 4 minutes, depending on thickness of the fillet. Flip over and cook 3 to 4 minutes more, skin side down. Also try it with a cedar plank. Sear with meat side down, then place skin side down on cedar plank and close the grill to infuse that cedar-smoked flavor.
  • If using a cast-iron skillet, heat it until almost smoking and sear 2 to 3 minutes on each side. Pull it off the heat and let it continue to cook in the skillet until desired doneness.
  • Salmon is done when it starts to flake, and it tastes best with a medium center.

Now that you know how to store and prep your salmon, try one of these recipes, or find a new favorite in our recipe database:

Apples Are Ripe for the Picking at Central Market

Our Produce department is stocked with more than 40 varieties of this deliciously nutritious fruit—from classic American varieties like Jonathon, which is widely regarded as one of the best flavored thanks to its balance of sweet and sharp, to cross varieties like Jazz and Gala, which are good for snacking, to more tart, bake-worthy varieties like Haralson. The 2011 harvest is underway, so visit your Central Market to take advantage of this abundant crop.

We know that apples are delicious for snacking, cooking and baking, but this fruit also has its health benefits. According to a new review study published in the September 2011 Advances in Nutrition: “Exposure to apples and apple products has been associated with beneficial effects on risk, markers and etiology of cancer, cardiovascular disease, asthma and Alzheimer’s disease.… These products may also be associated with improved outcomes related to cognitive decline of normal aging, diabetes, weight management, bone health, pulmonary function and gastrointestinal protection.”

Maybe there’s something to that old saying after all. An apple a day could very well keep the doctor away! Fingers crossed the same can be said for apple pie.

Apples Are Ripe for the Picking at Central Market

Our Produce department is stocked with more than 40 varieties of this deliciously nutritious fruit—from classic American varieties like Jonathon, which is widely regarded as one of the best flavored thanks to its balance of sweet and sharp, to cross varieties like Jazz and Gala, which are good for snacking, to more tart, bake-worthy varieties like Haralson. The 2011 harvest is underway, so visit your Central Market to take advantage of this abundant crop.

We know that apples are delicious for snacking, cooking and baking, but this fruit also has its health benefits. According to a new review study published in the September 2011 Advances in Nutrition: “Exposure to apples and apple products has been associated with beneficial effects on risk, markers and etiology of cancer, cardiovascular disease, asthma and Alzheimer’s disease.… These products may also be associated with improved outcomes related to cognitive decline of normal aging, diabetes, weight management, bone health, pulmonary function and gastrointestinal protection.”

Maybe there’s something to that old saying after all. An apple a day could very well keep the doctor away! Fingers crossed the same can be said for apple pie.

What Makes Spudmaster Chips Colossal?

Then these potatoes receive the colossal treatment. The Spudmaster team scrubs—but never peels—the spuds, leaving all the nutrients and fiber intact. Then the chips are gently blanched in 100% pure peanut oil, hand-seasoned and lightly baked. These big boys are trans fat and cholesterol-free, with no artificial preservatives, hydrogenated oil, MSG, artificial flavors, artificial sweeteners or genetically modified organisms.

Not surprisingly, the Spudmaster process is patent-pending, because it results in a potato chip that is as large in flavor as it is in size. You’ll also want to try the Shazam flavor, which has just the right kick of cayenne. This quote from a blogger and Spudmaster fan sums up the appeal of these magnificent snacks: “We have absolutely no willpower against the ginormous, delicious ‘crack chips.’”

Pick up a box today—available exclusively at Central Market.

What Makes Spudmaster Chips Colossal?

Then these potatoes receive the colossal treatment. The Spudmaster team scrubs—but never peels—the spuds, leaving all the nutrients and fiber intact. Then the chips are gently blanched in 100% pure peanut oil, hand-seasoned and lightly baked. These big boys are trans fat and cholesterol-free, with no artificial preservatives, hydrogenated oil, MSG, artificial flavors, artificial sweeteners or genetically modified organisms.

Not surprisingly, the Spudmaster process is patent-pending, because it results in a potato chip that is as large in flavor as it is in size. You’ll also want to try the Shazam flavor, which has just the right kick of cayenne. This quote from a blogger and Spudmaster fan sums up the appeal of these magnificent snacks: “We have absolutely no willpower against the ginormous, delicious ‘crack chips.’”

Pick up a box today—available exclusively at Central Market.

Greg Engert Teaches Tips for Pairing Beer and Cheese at Central Market Cooking School

So plan on joining him at our cooking schools for Beer, Cheese and the Confluence of Flavor, as part of our Brewtopia event. Engert leads you through a tasting of eight craft beers—Rahr & Sons Oktoberfest, Saint Arnold Weedwacker, Full Sail Wassail, Boulevard 6th Glass, Real Ale Lost Gold IPA, Deschutes Hop in the Dark, Stone Smoked Porter, and Duchesse de Bourgogne—with a range of cheeses, including Humbolt Fog, 4-year-old New Zealand cheddar, San Simon and Petite Basque.