Spring

Asparagus is one of our favorite spring veggies. It was also a favorite of the Greeks and Romans as far back as 3,000 BC.

You’ve just found your new favorite artichoke recipe! Easily turn globe artichokes into an extraordinary appetizer or side dish with garlic, Italian bread, parsley, lemon and Parmigiano-Reggiano.

An excellent side or vegetarian main course, in-season artichokes are simmered with onions, garlic, fennel seeds, tomatoes for a tender and flavorful dish that comes together in about 30 minutes.

Easy and elegant, this salad comes together in a snap with just a few simple ingredients. Crisp-tender asparagus is tossed with an oil and vinegar dressing and spring greens, finished with crunchy walnuts and our own House Blue Cheese.

In-season artichokes make a sensational side to serve with meats, seafood and pasta dishes. Simply prep, steam and serve with a light, bright and garlicy aioli.

These trail mix bars pack lots of energy for a hike and are perfect for a healthy after-school snack or a quick breakfast, too.

For excellent fried fish, use a beer batter for best flavor and dredge the fish in cornstarch before coating with batter for a crisp, flakey crust. We recommend a double-cooked method for the best and crispiest fresh-cut fries.

These buttery and gold brown pastry cups bubbling with samosa filling and topped with mango habanero salsa are just right for an appetizer plate!

Pan-fried cauliflower flavored with authentic Eleni’s Kitchen Ethiopian Berbere Spice Mix is quick to assemble and easy to cook, with truly delicious results. Enjoy hints of cumin, coriander, cardamom and more.

Oregon Bay shrimp is always a favorite treat. When mixed with melon and chiles, served in warm grilled avocados, it becomes a truly special summer meal.