Plant-Based Recipes
Warm Pancetta Salad with Polenta Croutons
So satisfying and delicious, this restaurant-style salad is remarkably easy to make at home. Polenta can be found near the pasta in our grocery aisles.
Shandong Asparagus
Shandong is the Chinese province just south of Beijing, and is famous for its Buddhist temples, sacred sites, and its bright, fresh food.
Roman-Style Asparagus
Asparagus is one of our favorite spring veggies. It was also a favorite of the Greeks and Romans as far back as 3,000 BC.
Garlic & Italian Bread Stuffed Artichokes
You’ve just found your new favorite artichoke recipe! Easily turn globe artichokes into an extraordinary appetizer or side dish with garlic, Italian bread, parsley, lemon and Parmigiano-Reggiano.
Braised Artichokes with Tomato & Fennel
An excellent side or vegetarian main course, in-season artichokes are simmered with onions, garlic, fennel seeds, tomatoes for a tender and flavorful dish that comes together in about 30 minutes.
Asparagus Salad with House Blue Cheese & Walnuts
Easy and elegant, this salad comes together in a snap with just a few simple ingredients. Crisp-tender asparagus is tossed with an oil and vinegar dressing and spring greens, finished with crunchy walnuts and our own House Blue Cheese.
Whole Steamed Artichokes with Lemon Basil Aioli
In-season artichokes make a sensational side to serve with meats, seafood and pasta dishes. Simply prep, steam and serve with a light, bright and garlicy aioli.
Newks Hot Sauces: Newks Hot Guacamole
This delicious guacamole gets its heat from freshly chopped jalapeño and several tablespoons of Newks Hot Sauce. So good!
Orange Arugula Salad with Currants and Blood Oranges
Beautiful blood oranges accent this sensational salad, featuring currants, cumin and turmeric.
