Recipes Built Around Specialty Produce
These are recipes written the way the produce actually behaves. Each one is built around an item we distribute, with the handling notes that decide whether it works: what temperature it wants, how long it can sit, and where the common mistake is.
They are useful two ways. For a home cook, they are a straightforward way to use an ingredient you may have bought for the first time. For a chef or a category buyer, they are a starting point for putting an item on a menu or a demo table — the techniques scale.
Recipes
- Blistered Shishito Peppers with Flaky Salt and Lemon
- Seared King Oyster Mushroom Scallops
- Heirloom Tomato Salad with Salt and Good Oil
- Yuca Fries with Garlic Mojo
- Mango Habanero Salsa
- Roasted Baby Carrots with Fresh Herbs
- Roasted Tomatillo Salsa Verde
- Blueberry and Goat Cheese Crostini
Sourcing the Ingredients
Everything in these recipes comes out of our product range. If you are a buyer rather than a cook, the availability calendar shows when each item is realistically available, and our sales team can quote current packs and pricing.
Looking for something specific? The site index lists every page on this site.
