What are the opening hours?

Monday 8am - 5pm Tuesday 8am - 5pm Wednesday 8am - 5pm Thursday 8am - 5pm Friday 8am - 5pm Saturday 8am - 4pm

http://www.ContinenteCountryStore.com/

Continente Country Store, 112 Sandy Lane, Oakley, CA (2026)

01/12/2023

Enjoy our last little bit of Christmas candy while it lasts..

12/06/2022

Home made is BEST!
See us for all your holiday baking needs!
Mention this ad when you shop and get 10% off your purchase!

06/10/2021

How to make strawberry oatmeal cookies with walnuts

The Ingredients

Rolled oats– Gives the cookies the chewy texture.
Peanut butter– You can also use almond butter or cashew butter.
Banana– The riper the banana, the sweeter your strawberry cookies will be!
Strawberries– Chop the fresh strawberries finely, so they are evenly dispersed within the cookies. Reserve a few to top the cookies with!
Chopped Continente Walnuts
Chocolate Chips– Optional, but highly recommended!

Step 1: Preheat the oven to 350F. Line a baking tray with parchment paper or use a Silpat cookie sheet. Set aside.
Step 2: In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Using a rubber spatula, fold in your chocolate chips.
Step 3: Form 16 small balls of cookie dough. Place each ball on the lined tray or cookie sheet and press each one in a cookie shape. If desired, top with extra chocolate chips. Bake the cookies for 15-20 minutes, or until golden on the edges.

05/24/2021

Spicy Cashew Thai Chickpea Broccoli Salad

Ingredients
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced
1/3 cup diced green onions (mostly green part)
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter
2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil (or sub olive oil)
1-2 teaspoons fresh grated ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)

Instructions
In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine.

Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days. Serves 4.

05/21/2021

Healthy Chicken Salad with Almond Butter Dressing

Ingredients
Healthy Chicken Salad

1/2 head red cabbage, shredded (or 8 oz pre-shredded)
1/2 lb brussels sprouts, shredded (or 8 oz pre-shredded)
1 bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 c shredded carrots
1/3 c sesame seeds
1/3 c sliced almonds
1/3 c cilantro, chopped
4 cup roasted or poached chicken, shredded

Almond Butter Dressing

2/3 c almond butter
1/4 c extra virgin olive oil
1/4 c rice vinegar
2 tbsp maple syrup
2 tsp sesame oil
2 cloves garlic, chopped
1 tsp salt
1 tsp pepper
2-4 tbsp water, as needed

Instructions
Place the cabbage, brussels sprouts, bell pepper, carrots, sesame seeds, almonds, cilantro, and chicken into a large bowl. Toss to combine.
Place the almond butter, olive oil, rice vinegar, maple syrup, sesame oil, garlic, salt and pepper into the bowl of a food processor. Process until the garlic is minced and the consistency is smooth. Turn the motor to continuous and add the water through the feed tube, a tablespoon at a time, until the consistency is smooth and pourable. Scrape down the sides at least once to ensure all ingredients are incorporated.
Pour the dressing over the chicken salad and toss thoroughly to combine. Portion into bowls and top with additional nuts and seeds if desired. Alternatively, portion into meal prep containers. This salad keeps in the fridge for up to 5 days.

05/03/2021

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts! This 30-minute vegetarian pasta is packed with veggies!

Ingredients

8 oz fusilli pasta
2 tablespoons olive oil
3 cloves garlic minced
1/4 cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
3 tablespoons capers drained
5 oz spinach fresh
1 tablespoon olive oil
1/3 cup pine nuts toasted

Instructions
Cook fusilli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
When serving, top with toasted pine nuts.

04/20/2021

BRUSSELS SPROUTS WITH GLAZED PANCETTA AND PECANS - GLUTEN FREE, DAIRY FREE, SOY FREE

Glazed pancetta, pecans, and roasted brussels sprouts will make this easy side dish stand out on your Thanksgiving table. Easily swap out pancetta for bacon if a GF, DF brand is unavailable. Glaze can me made ahead then assembled before serving. Enjoy!

INGREDIENTS
about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
2 tablespoons coconut oil or canola oil
¼ cup maple syrup
scant ¼ cup light brown sugar
8 ounces pancetta
½ teaspoon fresh rosemary, minced
1 medium shallot, diced
2 handfuls chopped pecan bits (roasted or raw)
Olive oil for drizzling
kosher salt and pepper

PREPARATION
For roasting brussels sprouts:
Preheat oven to 400 degrees F (204 Celsius). Prepare two baking sheets lined with parchment paper.
For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet. Cut the whole sprouts in half, lengthwise. Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming). Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper. Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
Bake for 25-30 minutes. Check on them at 25 minutes to make sure the single leaves don’t burn.
Meanwhile, prepare glaze. In a small skillet set on medium high heat, add coconut oil when hot. When it begins to smoke add pancetta. Let it sit a minute to sear, then toss. Add shallots, stir to combine and cook until softened. Then add maple syrup and brown sugar, reduce to medium heat, and stir just to combine. Let it sit for 5-8 minutes, then when the bubbles become the size of dimes (they will get larger and larger and the syrup evaporates and it thickens with increased heat) stir until your spoon has a thin coating of syrup. Add rosemary, then remove from heat and set aside.
Transfer roasted brussels sprouts into a serving dish. Toss in pecans, then add pancetta and all its’ glaze. Combine well and serve.
Notes:
The glaze can be made days before (just reheat to reach a pourable state before adding to sprouts) and I peel and prep (not wash) my sprouts the day before, then bunch them all in a dish towel and keep it in the fridge until ready to roast.

04/07/2021

GRILLED ZUCCHINI SALAD WITH GOAT CHEESE & PINE NUTS

Ingredients
4 medium zucchini
Extra virgin olive oil
1/2 teaspoon kosher salt and freshly ground black pepper
Juice of 1/2 lemon, plus lemon zest
3 ounces goat cheese
¼ cup toasted pine nuts
1/8 cup parsley leaves or fresh thyme leaves optional

Instructions
Prepare a grill on medium heat and brush the cooking grates clean. Slice the zucchini into thin strips lengthwise, about 1/4" thick. Drizzle with olive oil and season with kosher salt and black pepper on both sides. Set aside.

Heat a small skillet over medium low heat on the stove. When hot, add the pine nuts and toast them, tossing constantly until they smell nutty and are lightly browned, about 3-4 minutes. Watch them closely as they will burn quickly. Pour immediately into a bowl or on a plate to cool.

Grill the zucchini for 2-3 minutes on each side, or until the zucchini softens and grill marks appear. Arrange on a platter, and drizzle with olive oil and a generous squeeze of lemon juice. Top top with the goat cheese, toasted pine nuts, lemon zest and herbs if desired. Serve warm or at room temperature.

03/17/2021

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

Ingredients

8 oz fusilli pasta
2 tablespoons olive oil
3 cloves garlic minced
1/4 cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
3 tablespoons capers drained
5 oz spinach fresh
1 tablespoon olive oil
1/3 cup Continente pine nuts toasted

Instructions
Cook fusilli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
When serving, top with toasted pine nuts.

03/09/2021

Teriyaki Chicken Lettuce Wraps

INGREDIENTS

1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces

2 tbsp. sesame oil, divided

2/3 cup shredded carrots

1 garlic clove, minced

1 cup green onion, sliced

1 large red bell pepper, seeded and diced

1 8oz. can sliced water chestnuts, drained and chopped

2/3 cup Continente cashews or peanuts, roughly chopped

1 cup Kinder’s Teriyaki Marinade & Sauce , divided

Romaine, iceberg or butter leaves

2 tbsp. sesame seeds for garnish

Step 1

In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.

Step 2

Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate.

Step 3

In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds.

Step 4

Add bell pepper and water chestnuts and cook an additional 2 minutes.

Step 5

Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.

Step 6

Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.

Step 7

Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!

02/23/2021

Roasted Cauliflower With Dates and Pine Nuts

1 large head cauliflower, cut into florets (about 8 cups)

Kosher salt and freshly cracked black pepper, to taste

4 tablespoons unsalted butter

1/3 cup Continente pine nuts

1 clove garlic, minced

1/2 cup pitted Continente Medjool dates, coarsely chopped

Preheat the oven to 425 degrees F.
Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.

Continente Country Store

01/12/2023

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06/10/2021

05/24/2021

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02/23/2021

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Monday	8am - 5pm
Tuesday	8am - 5pm
Wednesday	8am - 5pm
Thursday	8am - 5pm
Friday	8am - 5pm
Saturday	8am - 4pm