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Packsize | 3/2.2 LB |
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Our award-winning recipe (SOFI Awards) features classic flavors of Moroccan cooking: fruity pimento peppers, tart/floral preserved lemon and spicy chilies. Bold and intense, this spread lends itself to creating homemade aioli, dressings and more. We also love it baked atop shrimp or salmon.
Packsize | 3/2.2 LB |
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Perfect for seafood, poultry and game.
Whole Grain, with mustard seed hulls folded-into the delicious recipe has great, tender crunch. Perfect with charcuterie, sauces and dressings.
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Tender artichoke quarters and sweet Piquillo peppers married with a light marinade of sunflower oil and aromatic spices. Excellent as a cold side salad or as part of an antipasti platter.
Artichoke hearts cut from fresh mature artichokes.
A delicate and delicious sauerkraut made from estate-grown, finely sliced French heirloom cabbages.