Recipes and news from the northeast's leading online grocer.
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.
…
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.
Serves 2-3
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
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!
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:
…
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 post is published in partnership with the Northeast Beef Promotion Initiative.
Image Courtesy of BeefItsWhatsForDinner.com
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.
Makes about 4 servings
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
For serving:
4 servings cooked brown rice
Steamed broccoli florets
Sautéed sliced shiitake mushrooms
Shredded carrots
Mung bean sprouts
Gochujang (Korean chili paste), to taste
*Marinade ingredients may be substituted with ½ cup prepared bulgogi sauce.
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.
Grindavik, Iceland is a small town with a 1,000-year-old fishing history. These days, it’s home to our partner Matorka, who is carrying that tradition into the future.
Matorka is a leader in sustainable aquaculture, raising steelhead and arctic char using a land-based farm that leverages the purity of Iceland’s natural resources in an efficient, carbon-neutral way. Iceland’s remote location and careful resource management make it one of the greenest countries in the world and Matorka is committed to keeping it that way. …
This cioppino recipe is excellent for a quick and warming weeknight meal.
Cioppino is a seafood stew that originated in the old Italian fishing neighborhoods of San Fransisco. Typically, it would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other fish or shellfish you’ve got—clams, crab, squid, lobster, halibut, or sea bass would all be worthy choices. Our chefs’ take on it is a lighter than the traditional version—you could say it’s somewhere between a cioppino and the Italian acqua pazza. Which makes it perfect for a simple weeknight dinner, especially when the weather is still chilly out. …