Recipes & Blog
Broken Tomato Halves (Spaccatelle di Pomodori)
Italian
Quick & Easy
Recipes
Summer
Vegetable & Side Dishes
Vegetarian
Oct 5, 2017
At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle,...
PrimoGrano Penne Rustiche with Sausage & Zucchini
Italian
Main Course
Pasta
Quick & Easy
Recipes
Summer
Aug 20, 2017
This rustic pasta dish was inspired by an unforgettable bite our resident recipe writer Asha experienced on a recent trip...
Tomato & Mustard Seed Oil Aioli Sandwich with Dukkah
Main Course
Recipes
Sauces & Condiments
Aug 18, 2017
Celebrate peak-season tomatoes with our updated version of the classic tomato sandwich. Our take pairs thick slices of sweet, juicy...
Mustard Seed Oil Aioli
Recipes
Sauces & Condiments
Aug 4, 2017
This is a sure-thing aioli, that is simple to make. It isn’t too strong on the mustard/wasabi flavor and is...
Buckwheat Pasta with Spring Vegetables & Miso Scallion Butter
Gluten-free
Main Course
Pasta
Quick & Easy
Recipes
Spring
Vegetarian
May 26, 2017
Rustichella d'Abruzzo's Buckwheat Tortiglioni—made with 100% GMO-free buckwheat—is robust and nutty with a pleasantly toothsome al dente bite. The pasta's...
Mustard Seed Oil Roasted Tuna with Curry, Chilies & Lime
Fish & Seafood
Gluten-free
Hot & Spicy
Main Course
Quick & Easy
Recipes
May 12, 2017
Yandilla Mustard Seed Oil is coveted for its bright wasabi-like flavor and it’s horseradish-type kick. Its food-friendly heat pairs beautifully...
Spring Pea Purée with Marash Chili
Brilliantly green in color and vibrant in flavor, this silky pea purée gets a touch of heat from crushed Turkish...
Porchetta-Style Pork Tenderloin with Roasted Potatoes & Tuscan Kale
Gluten-free
Italian
Main Course
Pork
Quick & Easy
Recipes
Apr 20, 2017
In her cookbook Dinner: Changing the Game, food writer Melissa Clark of New York Times shares her tips and tricks for...
Lentil Salad from the Market Hall Foods Kitchen
Recipes
Salads & Dressings
Vegetable & Side Dishes
Apr 14, 2017
We've been making this fresh, vibrant lentil for almost 30 years in our retail shops in Oakland and Berkeley—and now...
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