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Mustard Seed Oil Roasted Tuna with Curry, Chilies & Lime

on Friday, 12 May 2017. Posted in Recipes, Main Course

Mustard Seed Oil Roasted Tuna with Curry, Chilies & Lime
Yandilla Mustard Seed Oil is coveted for its bright wasabi-like flavor and it’s horseradish-type kick. Its food-friendly heat pairs beautifully with fish and seafood. Here we pair it with rich, succulent pieces of tuna spiced with bold Madras curry powder, serrano chilies, lime juice and...

Turkish Lamb Kofte with Fresh Herb Salad

on Thursday, 04 May 2017. Posted in Appetizers & Starters, Recipes, Main Course

Turkish Lamb Kofte with Fresh Herb Salad
Crushed Marash Chili—a staple in Turkish cooking and close relative of famed Aleppo pepper—has a well-balanced heat with sweet notes of roasted red pepper and dried fruit. This food-friendly pepper pairs beautifully with smoky cumin, coriander and fresh herbs in our take on Turkish...

Spring Pea Purée with Marash Chili

on Thursday, 04 May 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes, Sauces & Condiments

Spring Pea Purée with Marash Chili
Brilliantly green in color and vibrant in flavor, this silky pea purée gets a touch of heat from crushed Turkish Marash chili. This simple yet elegant dish makes a great partner for roasted lamb, grilled fish or seared sea scallops.

Agrumato Lemon Olive Oil Wins Gold, Best in Class & Best of Show

on Thursday, 27 April 2017. Posted in Newsletters

Agrumato Lemon Olive Oil Wins Gold, Best in Class & Best of Show

Meet the 3-Medal Winner

We're thrilled to announce Agrumato Lemon Olive Oil took home three awards in the Flavored Category at the Los Angeles International Extra Virgin Olive Oil Competition: a Gold Medal, Best in Class and Best of Show (only 7 were given this year!). Plus Agrumato Tangerine Olive Oil won Silver in the...

Porchetta-Style Pork Tenderloin with Roasted Potatoes & Tuscan Kale

on Thursday, 20 April 2017. Posted in Recipes, Main Course

Porchetta-Style Pork Tenderloin with Roasted Potatoes & Tuscan Kale
In her cookbook Dinner: Changing the Game, food writer Melissa Clark of New York Times shares her tips and tricks for simple yet satisfying and flavor-packed meals ideal for weeknight cooking and easy entertaining. One of her secrets? A larder brimming with flavor-boosting...

Lentil Salad from the Market Hall Foods Kitchen

on Friday, 14 April 2017. Posted in Salads & Dressings, Vegetable & Side Dishes, Recipes

Lentil Salad from the Market Hall Foods Kitchen
We've been making this fresh, vibrant lentil for almost 30 years in our retail shops in Oakland and Berkeley—and now we are sharing the recipe for this customer-favorite with you! Lentils du Puy AOP's rich earthy flavor and ability to retain their shape and toothsome bite after cooking...