Food & Drink

Consume: Our favorite food stuff this week

Kinder’s Boneless Chicken Thighs
Kinder’s Boneless Chicken Thighs Bee staff

Drink

Kirkland Asolo Prosecco

$6.99 for 750 ml bottle; Costco; www.costco.com

It’s hard to beat this super-dry and drinkable prosecco from Costco for adding the fizz to your brunch-time cocktails. Smooth, clean and without the sugary feel of many sparklers at this low price point, it’s the ideal addition to your O.J.

Eat

CJ Foods Barn Barn Mee rice bowl

$1.99; KP International Market (10971 Olson Drive, Rancho Cordova); www.kpinternationalmarket.com

Give your instant rice an international twist with this Korean combination of regular brown and sweet brown rice – the short-grain sticky stuff with a slightly nuttier flavor. With a whopping 45 grams of whole grains in each serving, it makes a filling side dish or healthy snack.

Enjoy

Milk Chocolate and Sea Salt Brownie Squares

$4.30 for a 4.63 ounce bag; local retailers; www.ghirardelli.com

San Francisco’s venerable Ghirardelli Chocolate Co. recently added some new items to its long list of quality products, including these sweet little brownie-inspired squares that provide a rich and smooth chocolate experience with a splendid salty kick.

Try

Kinder’s Boneless Chicken Thighs

$3.99 per pound; Costco; www.costco.com

Make summer barbeques a snap with these antibiotic-free marinated chicken thighs from Kinder’s – a growing brand that started out as a Bay Area meat market. Juicy, flavorful and tender, they’re an easy meal even for picky eaters.

Read

Creamy & Crunchy

$28; Columbia University Press, 320 pages; cup.columbia.edu

Jon Krampne’s fascinating history of peanut butter is loaded with anecdotes and tidbits, drama and humor – really. To quote: “(These are) the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; ... the role of peanut butter in fighting Third World hunger. To a surprising extent, the story of peanut butter is the story of 20th century America.”

Bee staff

To suggest items for Consume, please send submissions to sacfeast@sacbee.com.

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