One of our all-time favorite local discoveries at FreshDirect is soups from Egunsi Foods. Made in New York City, these ready-made, 100% vegan soups to bring West African flavors straight to your kitchen. Egunsi Foods uses locally-sourced ingredients wherever possible, and works with African farms for their spices and grains. From their tomato-y Obe Ata to the creamy Gbegiri with brown-eyed peas, these soups bring tons of vivid and exciting flavors in a sleek little grab and go jar. …
Ordering a farm share box from FreshDirect is like hitting the produce jackpot: each box has a curated selection of seasonal vegetables delivered to you directly from the local farms where they’re grown and harvested.
A farm share box gives you the benefits of joining a CSA without the weekly commitment. Each week, our partner farms pick their best produce from the current harvest and pack it together for you. Since the selection changes regularly, there are always new items to discover—you can expect unique finds like the ones you’d typically only see at a farmers’ market. You also get a great value on a large assortment of produce, plus you’ll be supporting local farms and agriculture too….
Hi everyone, Emerald here with another recipe for you!
Today we’re teaming up with Banza to make some pasta al limone (lemony pasta) with peas and asparagus. It’s a really awesome springtime dish and it comes together in just under half an hour. I love it because it’s super creamy from using lots of Parmesan, but it doesn’t feel heavy at all since there’s that really nice and bright citrus cutting through it….
Hi everyone, it’s Emerald, FreshDirect’s food stylist. Today, I’ve got a hummus recipe for you from my Brooklyn kitchen. We’re going to make it using canned chickpeas and a few simple ingredients you probably already have in your pantry. It’s really easy and it makes a great, healthy snack. Check it out below!…
Emerald here again, coming to you from my Brooklyn kitchen. I hope that everyone is doing well and staying healthy!
Today, we’re going to be making a really easy yogurt chia seed pudding with maple granola. You can use any kind of yogurt, milk, and sweetener you have on hand—it’s really flexible, though I personally love cashew yogurt, oat milk, and maple syrup. Whip it up the night before and you’ll have a great breakfast ready for you in the morning.
Yogurt Chia Seed Pudding with Maple Granola
What You’ll Need:
For the yogurt chia seed pudding:
1 cup yogurt (any kind)
½ cup milk (any kind)
4 tablespoons chia seeds
1 tablespoon maple syrup (can substitute honey or agave)
Pinch of salt
For the maple granola:
3 cups old-fashioned oats
1½ cups chopped nuts or seeds (i.e. almonds, pistachios, pecans, pepitas)
1 cup coconut chips
½ cup maple syrup (can substitute honey or agave)
¼ cup melted coconut oil
1 teaspoon vanilla extract
1½ teaspoons salt
½ teaspoon cinnamon
1 cup dried fruit (cranberries, cherries, raisins)
Optional: chocolate pieces, cacao nibs, sesame seeds
What To Do:
To make the chia pudding: In a medium bowl or large jar with lid, stir yogurt, milk, chia seeds, maple syrup, and salt until evenly combined and there are no more clumps. Cover and store in the refrigerator. Let chill for at least a few hours or overnight—seeds will become hydrated and thicken the mixture.
To make the maple granola: Preheat oven to 300 degrees F. Toss oats, nuts, coconut chips, maple syrup, coconut oil, vanilla extract, salt, and cinnamon in a large bowl.
Spread out mixture on a lined baking sheet. Bake in oven 40–45 minutes until golden brown and dry, stirring 2-3 times during baking. Once done, let cool on baking sheet; granola will crisp further as it cools. Mix in dried fruit (and any other additions if using).
Tips: Double or triple the recipe for breakfast all week long. Granola can be kept for 2 weeks stored in an airtight container.
Watch me make this recipe in the video below!
Hi everyone! I’m Emerald, the in-house food stylist at FreshDirect and today I’m sharing a recipe that I created in my Brooklyn kitchen. Since most of us are spending more time at home cooking for ourselves these days, I want to bring you some really simple and delicious recipes using staples you most likely already have in your kitchen….
This recipe takes its inspiration from Vietnamese-style pork, featuring a sauce with a dynamic combo of savory and sweet. We like to cook it using pork shoulder or butt in a slow cooker, which gives the meat time to become extra tender and flavorful. It’s served atop rice with crisp pickled veggies and other fun toppings, including a sriracha mayo that delivers just the right amount of heat.
FreshDirect is proud to announce a new charitable partnership with New York Common Pantry (NYCP). We encourage you to join us in addressing food insecurity by contributing to an organization that is at the forefront of ensuring that all New Yorkers have access to quality food and services.
To help, you can select a donation in the dollar amount of your choice and add it to your cart with your FreshDirect order….
Not too long ago, organic and biodynamic wines were a niche within the world of drinks. But recently, production and consumer interest in this category has grown rapidly, especially as the environmental impact of what we consume becomes front of mind. These wines have also outgrown their reputation for being unbalanced or difficult. Nowadays, many offer refinement and easy drinkability.
FreshDirect Wine & Spirits, recently introduced new bottles that represent some of the best values and greatest innovators in organic and biodynamic winemaking. But before we take a look at them, let’s establish what we’re talking about when we talk about organic wine:…
It’s not hard to jazz up hot dogs. For this recipe, we’re reaching into the Middle Eastern pantry to make familiar franks even more exciting. With Labor Day coming up, there couldn’t be a better time to try this one out!
We’re celebrating summer with a Lobster Party because at this very moment, new-shell lobsters are arriving our way, fresh from the docks of Maine.
Fire up your cast iron pan (or grill) to make this simple Pan Seared Salmon dressed up with a fruity salsa topping with a sweet and spicy flavor kick!
Bring this classic street food home for dinner.
Why eat one stone fruit when you can eat all the stone fruits?
Swordfish is back!
Our watermelon slush is the perfect way to cool down on hot summer days.
They’re almost too adorable to eat… almost.
Hey everybody! It’s Emerald, the food stylist at FreshDirect. Today, I’ve got a baking recipe for you that will delight anyone who loves the combo of salty and sweet.
These fudge brownies are über chocolatey and have a pinch of sea salt for a fun twist. Make sure to use a flaky sea salt, like Maldon, for just the right texture….
Yep, you read that right. We’re letting you eat popsicles for breakfast! These breakfast popsicles are chock-full of good-for-you yogurt, fruit, and secret delicious ingredients (think cold brew coffee and chocolate chips!)–perfect way to get your day started.
Hey everyone, it’s Emerald again, food stylist at FreshDirect. If you’re looking for a rainy day recipe, this banana bread will sweeten things up—all while keeping it vegan! Here’s how to make it using just ripe fruit and some simple pantry ingredients:
This post is published in partnership with the Northeast Beef Promotion Initiative.
Bibimbap gets its name from the Korean words for “mixed rice” and that’s exactly how it’s served: after piling meat, veggies, and grains into bowls, you get to stir it all together and dig in! Our partners at the Northeast Beef Promotion Initiative shared their recipe for the dish, which is perfect for a weeknight meal. The seasonings center around signature Korean ingredients like soy sauce and gochujang (chili paste), which make the already rich and robust flavor of flank steak truly shine.
Korean Beef Bibimbap with Flank Steak Recipe
Makes about 4 servings
What You’ll Need
For the beef and marinade*:
1 lb. beef flank steak
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced scallions
1 tablespoon packed brown sugar
2 teaspoons minced garlic
2 teaspoons peeled and minced ginger
4 servings cooked brown rice
Steamed broccoli florets
Sautéed sliced shiitake mushrooms
Mung bean sprouts
Gochujang (Korean chili paste), to taste
*Marinade ingredients may be substituted with ½ cup prepared bulgogi sauce.
What To Do
Cut steak in half lengthwise, then slice against the grain into ⅛–¼-inch-thick strips. In a medium bowl, mix the soy sauce, scallions, brown sugar, garlic and ginger. Add sliced steak and toss to coat. Cover bowl and let marinate for at least 30 minutes and up to 2 hours.
Heat a large, nonstick pan over medium-high heat. Once hot, remove steak from marinade, discarding any excess marinade. Add half the steak to the pan and stir-fry until slices are no longer pink on the outside, 1–2 minutes (do not overcook). Transfer to a plate or bowl and keep warm. Repeat with remaining half of steak.
Divide rice between 4 bowls, then arrange cooked steak and vegetables for serving on top. Add a dollop of gochujang, if desired. Mix together everything in the bowl before eating.