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Versatile Staple

  • $14.95
    Good for the earth and good for you, this wheat used to make this couscous is grown from heirloom seeds that promote agricultural diversity as well as authentic flavor. Grown, milled and rolled in Lebanon, the couscous offers authentic nutty flavor and creamy texture just right for soups, stews and side dishes. Also known as moghrabieh, Lebanese couscous is a large, irregular-shaped pearl pasta made from semolina flour. This nutritious grain is exceptionally versatile and flavorful.
  • $9.95
    Good for the earth and good for you, our heirloom cannellini beans are sustainably grown on family farms in Idahos Snake River Canyon. The regions ideal growing conditions produce beans with an authentic mild, nutty flavor and creamy texture just right for soups, salads and pasta dishes. Also known as white kidney beans, cannellini beans are a favorite in Italian cooking. Mild, versatile and exceptionally nutritious, they are perfect for side dishes, soups and stews, and casseroles.
  • $14.95
    Roasting brings out the natural sweetness of shallots, a member of the onion family whose popularity can be attributed to French cuisine. Our blend begins with a pound of fresh shallots, which are roasted and combined with sweet and savory ingredients to bring out their flavorful character. Fresh shallots are slow-roasted to give them a smoky caramelized finish. Blended with red wine vinegar, brown sugar and salt for a balance of sweet and savory.
  • $14.95
    Preserved lemons are Moroccos national anthem of flavor, according to Moroccan-born chef Mourad Lahlou, owner of San Franciscos award-winning Aziza restaurant. Mourad developed our exclusive recipe, which calls for pickling Eureka lemons in a brine of lemon juice, salt and water for 30 days to create a silken texture and distinctive salty-tart flavor.
  • $9.95
    Good for the earth and good for you, these heirloom Spanish Pardina lentils are sustainably grown on small farms in Idahos Snake River Canyon. The regions ideal growing conditions produce lentils with a distinctive nutty taste and creamy texture just right for soups, stews and casseroles. Originally from Spains Pyrenees region, these hearty lentils are often used in soups and stews. They hold their shape beautifully and thicken considerably during cooking.