Food editor Lisa Thompson believes the difference between regular nachos and dinner nachos are the effort you put into making them! Pick and choose which components you’ll make and which ones you’ll buy for a custom nacho experience!
“I usually make a big batch of pesto at the beginning of each week and use it in so many different ways. Top pasta, spread on egg sandwiches, mix into meatballs or drizzle on soup!” - Molly Adams, Digital Food Director
“I loveee anything with melons during the summer! This melon salad is perfect for these 90 degree late summer summer days where the last thing I want to do is cook something in a hot kitchen. I love the fresh, spicy, sweet and salty combo of these ingredients. Such a refreshing + satisfying salad!” - Alex Schissler, Director of Accounts
"I made these crispy chicken cutlets for a couple friends experiencing East Coast homesickness. Of course, I put my Northern California spin on them with handfuls of herbs, heirloom tomatoes and a drizzle of olive oil!" - Clare Langan, Editorial Director and writer of this meal plan!
Back in stock! Preserved lemon is a power-packed weapon in our pantry – and soon it will be a heavy-hitter in yours too. New York Shuk preserved lemons add a deep citrus flavor with warm floral and rich umami notes to your dish, injecting an irresistible complexity. Try it in dressings, sauces, cocktails, dips or braises.
Ground Up is a not-just-for-profit business that provides job training to women overcoming adversity in the Portland area. This 3-jar tasting flight includes Cinnamon Snickerdoodle, Oregon Hazelnut and Chunky Almond, Cashew + Coconut in 4-oz jars, wrapped in a cardboard box perfect for gifting! The set also includes Ground Up's signature #spreadgood wooden spoon and a nut butter recipe card. Upgrade your PBJ, slather on apple slices or have your own nut butter taste test!.