Recipes Recipes

So satisfying and delicious, this restaurant-style salad is remarkably easy to make at home. Polenta can be found near the pasta in our grocery aisles.

Shandong is the Chinese province just south of Beijing, and is famous for its Buddhist temples, sacred sites, and its bright, fresh food.

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.

This feast of steak and seafood can be modified however you’d like. We’ve chosen some of our favorite Pacific Northwest seafood, and threw in some shrimp and lobster tails for good measure.