The Deli Dish

July 1, 2021

Recipe: Summer Salad with Dates and Parmigiano Reggiano

  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 […]

April 1, 2021

Bayley Hazen Blue Cheese from Vermont

  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: […]

June 27, 2018

Corn Salad

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 […]

August 1, 2017

Yunnan Cucumber Salad Recipe

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 […]

July 1, 2017

Mexican-Style Chickpea Salad Recipe

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 […]

July 1, 2016

Pasilla de Oaxaca Chiles Pineapple & Jicama Salad Recipe

  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 […]

May 25, 2016

Spring Salad with Poached Eggs Recipe

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 […]

August 29, 2012

Ventresca Salad with Citrus Vinaigrette

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 […]