Fresh Del Monte’s Post

In our latest blog we’re talking fresh food pairings and giving you lots of suggestions based on our tips, such as... Pairing swordfish with roasted root vegetables! The robust texture of swordfish complements the hearty and earthy notes of roasted root vegetables like carrots, parsnips, and sweet potatoes 🥕 Discover more fresh pairing suggestions for you to experiment with in this month’s blog, here: https://bit.ly/48Te7xZ #MenuPlanning #SeasonalProduce #MenuTips

Have you ever heard of sappaen? How about saupan, supawn, suppawn, or suppone? All are names for a cornmeal porridge prepared by the Lenape and other northeast Indigenous groups and eventually adopted by European settlers in the area. At its most basic, sappaen is cornmeal (dried corn ground into flour) cooked in water. Other ingredients, like berries and maple syrup, could also be added when available. As the dish spread, its name evolved, eventually landing on the anglicized “suppawn.” Many dishes that we think of as traditionally American, like grits, hush puppies, and johnnycakes, have roots in Indigenous peoples’ many uses for corn. Next time you’re cooking or eating a dish with cornmeal, consider the impact Indigenous knowledge has had on our modern food culture.

It’s a tomato soup day! Embracing the cool weather vibes with a heartwarming tomato soup, featuring the rich flavor of Rallis Olive Oil and the goodness of jarred tomatoes from the bountiful autumn harvest. Ingredients: • Rallis Olive Oil • Jarred Tomatoes (from the fall harvest) • Onions, Garlic, and Celery for aromatic bliss • Vegetable Broth • Fresh Basil for that extra burst of freshness • Salt and Pepper to taste Directions: 1. Sauté onions, garlic, and celery in a drizzle of Rallis Olive Oil until golden brown. 2. Add jarred tomatoes to the mix, letting the flavors meld together. 3. Pour in vegetable broth and let the soup simmer to perfection. 4. Season with salt and pepper, and garnish with fresh basil for a fragrant finish. This is why we stash away jars of tomatoes – for cozy days like this! #TomatoSoup #RallisOliveOil #HarvestGoodness #souprecipes #easymeals #organicliving #tomatoes #yqg #detroiteats #myheartlovesrallis #healthymeals

Hard name for an easy snack: #Calzagatti is a humble yet quintessential dish originating from #Modena in #EmiliaRomagna, consisting of cubes of #polenta and beans, typically fried but not exclusively so. Here's the recipe. #attractiveitaly

Kohlrabi, also called German turnip or turnip cabbage, is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. it’s great sliced into discs or matchsticks and is nice served with your favorite veggie dip. It also adds a novel kick to salads with its subtly spicy flavor, similar to a mild radish. Definitely give grated kohlrabi a go in slaws. View our recipe suggestions here https://buff.ly/3pQtgiL

𝐓𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐛𝐞𝐡𝐢𝐧𝐝 𝐭𝐢𝐠𝐞𝐫 𝐛𝐫𝐞𝐚𝐝: 𝐚 𝐧𝐚𝐦𝐞 𝐚𝐬 𝐮𝐧𝐢𝐪𝐮𝐞 𝐚𝐬 𝐢𝐭𝐬 𝐜𝐫𝐮𝐬𝐭 Have you ever wondered why it's called "tiger bread"? This popular bakery treat gets its name from the cool pattern on its crust, which looks like a tiger's stripes. The secret? It's all about the special paste, called tiger paste, that's put on before baking. As it bakes, it cracks and changes color, giving the bread its unique look that customers adore. Tiger bread traces its origins back to the Netherlands, celebrating its Dutch heritage and delicious taste. Even in the US, tiger bread is gaining popularity. Over there, it's referred to as Dutch crunch or Dutch crust. Just like tiger bread, FoodJet originates from the Netherlands. That is probably the reason that we've got machines that are perfect for putting on this tricky paste, making the crust look extra tasty and helping bakers create beautiful loaves every time. Alternative technologies cannot handle the speed of modern production lines, nor do they have the necessary sophistication to apply the material in such a way that the product looks as delicious as customers know and appreciate. Tiger bread is a blend of tradition and technology, and we're proud to be a part of it. #foodinnovation #fooddepositing #tigerbread #foodjet

🌾From the moment we enter, the magic smell unfolds in the heart of every bakery. Artisanal #baking is now a movement and no longer a trend as we want it to believe. 🏺 From ancient grains to wood-fired ovens, #bakers are weaving tradition into every dough strand. 🌾 Brutarium can celebrate this revival, empowering you to craft loaves that tell family stories. We all thinking about how we can be healthier and more sustainable as we rediscover the past. From grains like einkorn, spelt, or emmer now, more than ever, the customers put their faith in them since these grains have whispered secrets for centuries. Artisanal baking isn’t just about flour and water. It’s about neighbors sharing stories over a warm ciabatta. Brutarium fosters community by helping you engage with your #customers. Why choose Brutarium? 🚀 Customer-Centric Experience: Personalization is our secret ingredient - by tailoring recipes to individual tastes, we create raving fans out of your customers. We ensure precision in every fold and proof, helping you craft your legacy one loaf at a time. Your bread isn’t just sustenance, it’s a legacy ***Our intel comes straight from Bakels’ comprehensive research report—a nod to their leadership in the baking industry.

Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions INGREDIENTS ½ small red onion, thinly sliced Big pinch of sugar Kosher salt 3 Tbsp. red wine vinegar, divided 1 small eggplant (about 8 oz.), sliced ¼" thick 1 Tbsp. plus 1½ tsp. extra-virgin olive oil, plus more for brushing Freshly ground black pepper ½ cup walnuts ½ cup basil leaves ¾ cup fresh whole-milk ricotta ¼ tsp. honey 1 garlic clove 4 slices country-style bread, toasted Green leaf, red leaf, or romaine lettuce leaves (for serving)

Happy Labor Day from The Pillar Foundation! Today, as we celebrate the hard work and dedication of our nation's workforce, let's also savor the flavors of #togetherness. Share your favorite cookout dish in the comments below, and let's spread the joy of gratitude and unity this #LaborDay! Need inspiration? Try this simple and healthy Grillled Vegetable Skewers recipe: Ingredients: - bell peppers (various colors) - zucchini - cherry tomatoes - mushrooms - olive oil - garlic powder - salt and pepper - wooden scewers (pre-soaked in water) Instructions: 1. Cut the vegetables into chunks. 2. Thread them onto the scewers, alternating colors for a vibrant presentation. 3. Brush with olive oil and sprinkle with garlic powder, salt, and pepper 4. Grill until tender and slightly charred (about 10-15min) turning occassionally. 5 Serve with your favorite dipped sauce and enjoy! 🍴 Share your #cookout creations with us and have a fantastic Labor Day! #thePillarFoundation

Celebrate? National Corn on the Cob Day on June 11 is our reminder that summertime picnics are in full swing. The smell of fresh corn on the cob cooking makes our mouths water. We don't care if you grill it, boil it, or bake it. Some call it “corn-stick,” others go with “sweet pole,” but we like to call it amazing — especially when you use those cute plastic corn on the cob handles. National Corn on the Cob Day falls on June 11 — the perfect pre-summer date. (Although, for most home gardens, mid-June is still too early for the harvest.) But you can’t blame anyone for being in a hurry. The sweetness doesn’t hang around for very long. It has to be picked at its freshest, otherwise there’s a risk of — nothing really — it’s just slightly less incredible tasting. Note: If you plan on doing the picking yourself, there’s a trick to spotting when the corn is ready. During the milk stage, the kernels are still soft, and this is nature’s way of saying “come and get it!” Boil it, steam it, roast it, or grill it — there’s no wrong or right method as long as it stays on that cob. #corn #grilling #food