Additional information
Packsize | 6/4.4 LB |
---|
Creamy, aromatic and exotic chickpeas tenderly marinated with carrots and peppers in a savory, bright and sweet curry sauce. This vegan, plant-based powerhouse is wonderful served warm or room temperature and mixed with roasted vegetables, leafy greens and tofu, shrimp or chicken.
Packsize | 6/4.4 LB |
---|
Dairy Free, Gluten Free, Non-GMO, Vegan, Vegetarian
Caper berries are the semi-green fruit of a Capparis Spinosa, the flowering bush that grows wild along the Mediterrnaean coastline, and are the prized, less intense version of the typical nonpareil caper. These juicy, pickled, grape-sized treats are wonderful with seafood and as a garnish for salads. Enjoy their delicate texture just like an olive or toss with pasta in a cream or butter sauce.
Spoon over grilled fish, roast chichen and sliced pork loin. Wonderful as sauce to any seafood pasta dish, as well as the perfect condiment to pasta and rice salads.
The same recipe as Divina dolmas, just in bite-sized pieces! Tender, early harvest grapevine leaves, filled with creamy textured rice, onions, dill and mint. Perfect for foodservice operations, especially caterers and multiunit chains.
Crisp, tart pickles made from tiny gherkin cucumbers. The gherkin is a fruit similar in form and nutritional value to a cucumber. Gherkins and cucumbers belong to the same species but are different cultivar groups. They are usually picked when 4 to 8 cm in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, dill pickle) or brine to resemble a pickled cucumber. The term can also be used to refer to the West Indian Burr Gherkin (Cucumis anguria), a related species, originally from West Africa and introduced to the West Indies, probably by the Portuguese. It is edible and may be pickled, but must be picked when no longer than 4 cm long, since it becomes bitter and spiny if allowed to grow larger.
Lentils, are a truly versatile little bean, blue-gray in color and meaty in flavor. Enjoy them in soups, cooked with garlic and herbs for a hot or cold lentil salad or with onions and pancetta.