FREE SHIPPING on orders over $100!!

Tomato-tofu relish

September 12, 2018

A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!    

Continue Reading

Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

September 11, 2018

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything

Continue Reading

Edamame Hummus (Asian adaptation)

September 11, 2018

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

Continue Reading

CHIMICHURRI (Argentina)

September 10, 2018

This South American classic is the ideal condiment for almost any savory dish, especially black beans, beef, chicken, fish, tofu, whole grains, and baked potatoes (including sweet potatoes).

Continue Reading


Macadamia Pesto

September 10, 2018

This versatile pesto is perfect for pizza, pasta, crostini, soup topping, or as a base for dips and dressings. Instead of macadamia nuts, feel free to substitute walnuts, pine nuts, or toasted almond slices. Use any variety of basil.

Continue Reading

Tzatziki

September 10, 2018

This simple probiotic sauce is a delicious accompaniment to grilled meats, vegetables, dolmas (stuffed grape leaves), pita, and crudité. Be sure to use unflavored full-fat Greek yogurt (not “Greek-style”) if possible. Avoid yogurt with corn starch (modified food starch) or gelatin, as the finished product will be compromised. Use only Japanese or English cucumber, because the peel is thinner and unwaxed, and seeds are small.

Continue Reading


Sign up for our newsletter to receive the freshest news!