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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Pan-Seared Caesar Beef & Potato Salad: Main Image

Quick Facts

Nutrition Facts

Calories 683
  Calories from Fat 469 (69%)
(81%)Total Fat 52g
(82%)Saturated Fat 16g
Polyunsaturated Fat 14g
Monounsaturated Fat 17g
(33%)Cholesterol 99mg
(33%)Sodium 796mg
(29%)Potassium 1008mg
Total Carbohydrate 24g
(11%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(59%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pan-Seared Caesar Beef & Potato Salad

Ingredients

  • 4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)

  • 1/2 cup prepared non-creamy Caesar dressing

  • 1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)

  • 1/2 small lemon

  • 1/4 cup prepared non-creamy Caesar dressing

  • Salt and pepper

  • 1 package (10 ounces) torn romaine lettuce hearts

  • 1/4 cup prepared non-creamy Caesar dressing

  • Shaved Parmesan cheese

  • Lemon

Directions

  • Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 to 60 minutes.
  • Place potatoes in shallow microwave-safe dish with 1/4 cup water. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss. Add 1/4 cup dressing and salt and pepper; toss.
  • Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices. Season with salt and pepper.
  • Combine lettuce and 1/4 cup dressing in large bowl; toss. Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.