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. …
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….
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.
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. …
Have you ever set out to create a fancy dinner, only to end up staying late at work and caught in traffic on your way home? Or made restaurant plans, then had your pal cancel at the last minute, leaving you hungry and wondering what to do instead? We’ve all been in these sorts of situations, where you feel caught between wanting to make a nutritious, home-cooked meal and the desire to throw in the towel and reach for the takeout menu.
So how does one still get dinner done when time and energy are in short supply? Look to your pantry: by adding on a few shelf-stable items to your FreshDirect order, you’ll always have a quick, convenient, and tasty meal at the ready. It’s truly amazing what you can accomplish with an all-purpose sauce, some grains or pasta, and a few simple veggies or proteins. …
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.
Planning on impressing your boo this Valentine’s Day with a home-cooked dinner for two? Go you! In our book, a meal cooked with love is way more alluring than reservations at a restaurant booked solid with dozens of other couples all clamoring for a moment of romance.
If you’ve yet to pick a recipe for the occasion, let us suggest one that is magnificently on-theme: pink pasta! It comes to us courtesy of FreshDirect’s very own food stylist, Emerald. You don’t need any special ingredients, mainly just some good fresh pasta and beets for that stunning color. Learn how to make it below!…
Get on board the sheet pan cooking bandwagon with this no-fuss recipe that’s chock full of veggies and omega-3-rich salmon. You can also try this method with different veggies or another protein since the chili maple glaze works brilliantly on just about anything.
What You’ll Need
1 butternut squash
1 lb Brussels sprouts
1 tablespoon neutral oil
3 tablespoons maple syrup
3 tablespoons chili garlic sauce
4 salmon fillets
Salt and pepper
What to Do
Preheat the oven to 375 degrees F. Cut squash into ½ inch semi-circles. Halve any large Brussels sprouts….
If you grew up in an Italian American family, you’ll know the Feast of the Seven Fishes, the big meal traditionally served on Christmas Eve. But no matter where you’re from, we can all agree that a get together with friends and family to eat a lot of seafood is always a good idea, especially during the holiday season. Whether it’s an old tradition in your family or a new one to start with friends, we heartily recommend trying a few (or all) of the seafood recipes that we like to break out for the occasion.