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OUR MINI BLUEBERRYPIES ARE PERFECTF O R A S U M M E RWEDDING IN IOWA

homemade soups • pastries • gourmet grocery steaks • seafood• hearth breads • coffee fine wine • cold-pressed juice • fresh produce

225 SOUTH LINN ST • 319.354.4246 WWW.BREADGARDENMARKET.COM

an iowa city staple since 1995.

gelatoC O L D , C R E A M Y , F L A V O R - P A C K E D

word to the wise: Gelato is not Ice Cream. Yes, in general, they appearto be very much the same, or at least of a similarbreed, and we do make both here at the store. Thefrozen treat we’ve been reaching for lately though,take us way back to our Italian roots and go farbeyond the reaches of traditional American icecream. Our gelato is made with milk, rather than theheavy cream we use in our ice cream. This brings thebutterfat content to a much lower level. Because ofthe decreased butterfat, the intense flavors of our

gelato are able to shine, and you fully experiencethe flavor of the gelato, rather than just tasting thefat. During the finishing process, spinning, we take amuch slower pace than we do our with our IceCream. This slower process introduces significantly lessair, resulting in a denser product with a richer flavor.It goes without saying, we love both our homemadegelato AND ice cream equally, but due to theflavor-dense nature of gelato, we find we need wayless of it to feel satisfied. And as they always say: less is more.

PICNIC PLEASERS

DELICIOUS HOUSEMADE BACON CHEDDAR BURGER ON A BAKERY FRESH CIABATTA BUN

A healthy green salad balances the meal. This

one is full of raw kale and broccoli. Find it in

our prepared deli case.

Decadent (but super easy) dessert! Our Chocolate

Cream Cheese Brownies can please just about

any crowd.Bakery fresh buns provide a solid vehicle for meats from

the grill. Give ‘em a little toast on before serving.

Juicy, ripe tomatoes always have a place.

Look for local heirloom varieties

A crisp refreshing beer seals the deal. We like Peace Tree

Blonde Fatale

Garlicky pesto boosts any burger

or sausage!

Up your condiment game! Trade yellow

mustard for stoneground and classic ketchup for a gourmet country ketchup

OUR FAVORITES

YORK CREEK VINEYARDSVALDIGUIE $26.99

A lovely, rich wine with a mysterious hearty fruitiness

reminiscent of a Pinot Noir. Pair this with your BBQ chicken!

CASTILLO DE MONSERANGARNACHA $6.99

A lighter-bodied red from Spain. The grapes are grown in a higher elevation

which concentrates the fruit intensity. It’s wonderful with meat dishes or slightly

chilled on it’s own.

CASAL GARCIAVINHO VERDE $7.99

A bright, summery wine with a pop of acidity and an effervescent

quality. Wonderfully clean with citrus notes, this pairs easily with

many different fresh, cold dishes.

SAINT-BRISSAUVIGNON BLANC $13.99

A wine with a crisp palate and firm acidity, and aromas of lemon, and fresh

grass. Perfect to pair with light first courses and summer salads.

DOMAINE DE NIZASFRENCH ROSE $18.99

A beautiful blend of Syrah, Grenache, and Mourvedre. Aromas of luscious

strawberry and raspberry straight from the patch. The taste is as rich in

flavor as the smell and finishes with well-balanced acidity.

FOUR VINESZINFANDEL $17.99

Strong notes of blackberry abound with cherries, plums, and black olives. On the palate, a smoky char makes it an ideal partner for grilled meat.

CRISPIN NATURAL HARD CIDERHONEY CRISP $3.99

Smoothed and finished with real organic honey for a creamy full-bodied taste. Naturally fermented, no added sugar. Great for those moments when a cold beer just won’t do.

BELL’S OBERON ALE $8.99

A wheat ale with a spicy hop character and a mildly fruity aroma. Wheat malt creates a smooth mouthfeel making this a classic summer beer.

GREEN’SGLUTEN-FREE DRY HOPPED LAGER $5.99

A gluten-free beer that’s been dry-hopped with West Coast hops for a floral finish. Golden pale in color with a light, refreshing body.

MCMANISPETITE SYRAH $8.99

Bold flavors of plum and cherry with a hint of creaminess on the finish. This wine pairs effortlessly with hearty salads and mild cheeses.

SUMMER SIPPERSSUMMER SIPPERS

INGREDIENTS2 tablespoons butter2 tablespoons extra-virgin olive oil plus additional for drizzling1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices2 tablespoons minced shallotCoarse kosher salt1/2 cup dry white wine1/2 cup low-salt chicken broth1 1/2 pounds asparagus, cut crosswise in 3/4-inch pieces2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed1 pound shell-shaped pasta1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices1 cup finely grated Parmesan cheese plus additional for sprinkling1/2 cup chopped fresh Italian parsley4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

PREPARATIONMelt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

RECIPE BY Molly Stevens

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO

YEARS AGO, we set out on along-term quest to perfect the art of homemade pasta. We've spents c a d s o f t i m e o v e r t h e y e a r ssourcing the best recipes, the beste q u i p m e n t , a n d t h e f i n e s tingredients to create the bestproduct possible for our customers.Here at theMarket, you'll find ourfresh pasta, made daily with thehighest quality ingredients and thenmixed, rolled,formed and packedby hand, just like an Italian nona.