Special Diets

If you have a unique dietary plan, we can help

We Have Information on Gluten-Free and Several Other Unique Diets Available For Your Family.

Gluten Free

What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!

Visit this page for more information about living Gluten Free

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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry

Raw Foods

“Raw” is all the rage these days, but what does it mean to eat raw? And is it possible to get enough protein and other nutrients while following a raw diet?

Raw foods are those that have not been heated above 108°F to 118°F

Raw, defined

Most raw foodists eat only plant-based (vegan) foods, including vegetables, fruits, nuts, seeds, legumes, and seaweed. Raw foods are those that have not been heated above 108°F to 118°F, depending on who you talk to. The logic behind this is that many of the nutrients in foods are extremely sensitive to heat. This is especially true of the water-soluble vitamins, like the B-vitamins, folate, and vitamin C. As Katie McDonald, a raw food chef and certified Holistic Health Coach in Rhode Island puts it, “The more you do to a food, the less it does for you.”

Raw food advocates also look to the enzyme content of raw foods, saying that cooking destroys delicate enzymes that could otherwise go toward improving the digestion of the foods you’re eating.

Read up on Raw here

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In addition to our always fresh produce, we carry many more raw foods throughout our stores. Look for these brands and our Raw Foods section for more.

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Ask Chef Steve: Grill Pans: Main Image

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  • By Chef Steve Petusevsky

Ask Chef Steve: Grill Pans

I’m confused about grilling pans. I bought one and made red peppers with a tiny bit of olive oil and, well, the house was blue with smoke. Do you have any advice for me before I try again?

Have no fear! Like any new cooking method, it just takes some getting used to.

First off, I prefer nonstick grill pans, with raised ridges that will form grill marks. Heat your grill pan over medium-high heat, drizzle with an oil that can take the heat such as peanut, olive, or coconut. (Certain oils, even healthful ones, break down under high heat and form free radicals.) When you begin to see a light haze (not smoke) over the pan, place the food of your choice gently into the pan. Chicken breast, fresh fish, red meat, tofu steaks, or even vegetables all work well in a grill pan, as do vegetables like the red peppers you tried before.

Season with any of the many premixed spice blends now available such as Italian, Mexican, or Greek. Brown your food, turning it over to mark both sides well. If the ingredient being cooked is thick and requires more time to cook through, such as chicken breast, you can place the grill pan in a 375°F (190°C) oven uncovered for an additional 5 to 7 minutes.

Chef Steve Petusevsky

Chef Steve Petusevsky, a graduate and former instructor of the prestigious Culinary Institute of America, is a nationally syndicated columnist whose writing appears in Natural Health, Fine Cooking, the Los Angeles Times, Food & Wine, and the Chicago Tribune.

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