Ari's Favorites
February 12, 2022
Excerpt from Ari’s Top 5 enews Savor by the Light of the Winter Moon I was emailing this past week with my long-time Tunisian friend Majid Mahjoub. He and his family are, without question, following their soul’s calling; everything about their work—the quality of the products, the design of the labels, their dedication to Tunisian tradition—is inspiring. […]
Ari's Favorites
July 1, 2021
Excerpt from Ari’s Top 5 enews A summer salad makes a whole meal in a matter of minutes The idea for this summer salad came to mind the other day walking through the Farmers Market, looking at the new season arugula coming in. You can grab good local arugula there or at Argus Farm Stop here […]
Ari's Favorites
April 1, 2021
Excerpt from Ari’s Top 5 enews Raw milk, handmade, and marvelously delicious One of the tastiest blue cheeses in our Deli cases right now is the Bayley Hazen from Vermont, handmade by Mateo Kehler, Andy Kehler, and the caring crew at Jasper Hill Creamery. You’ll know why we get along so well when you see their slogan: […]
Recipes
June 27, 2018
From our friends at Épices de Cru! The ingredients in the salad dressing seem surprising, but trust us: toasted cumin, fish sauce, cilantro and Merken is a delightful combination. INGREDIENTS 1 red pepper 2 cup cooked corn kernels ½ cup black or red beans DRESSING ¼ lime juice 4 scallions, sliced ¼ cup cilantro, chopped […]
Recipes
August 1, 2017
This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table and eat it at once. Recipe courtesy of Épices de Cru Ingredients: 3 small cucumbers 2 garlic cloves, sliced ½ inch ginger, julienned 3 Tbsp regular soy sauce 3 Tbsp balsamic vinegar or rice vinegar 2 tsp sugar 1 […]
Recipes
July 1, 2017
A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste. Recipe courtesy of Épices de Cru Ingredients: 3 cups chickpeas, cooked 1 Tbsp Tlatelolco Rub […]
Recipes
July 1, 2016
This Mexican recipe deliciously combines jicama with pineapple, lime juice and chiles. In its native Mexico, jicama (aka: ‘Mexican Yam’) is often combined with chili powder, fresh citrus fruits, red onion and ginger in salads, soups and cooked dishes. Recipe courtesy of Épices de Cru Ingredients: 1 small pineapple peeled and cut into ½ […]
Recipes
May 25, 2016
This is the perfect salad which allows us to take full advantage of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of the charms of this recipe is the contrasting tastes and textures of the various ingredients. Serve accompanied by a chilled glass of white wine and […]
Salads
August 29, 2012
Ingredients: 1 tin Ortiz Yellowfin Ventresca Tuna 1 bunch arugula or spicy greens 1/3 cup Meski olives, pitted and quartered 1/4 cup Marcona almonds, toasted and roughly chopped Half of a grapefruit 1/8 cup freshly squeezed orange juice 1/8 cup Agro Dulce white wine vinegar 1/4 cup extra virgin olive oil Peel grapefruit with a […]