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What’s in Season? Asparagus!

Cali and Mexico are having a good Asparagus season, generating a thicker crop this year – but don’t be fooled that is is too tough to eat, this asparagus crop is delicious and is cooking up great! Packed with lots of vitamins and nutrients, Asparagus just brings Spring into full effect this month.

Some facts on Asparagus:

– It is a rich source of folic acid (containing about 30% of the Daily Value in about 6 spears!) And those 6 spears only host about 20 calories so you can much as much as you like for dinner tonight!
– It is also a good source of Vitamin A for healthy vision and Vitamin K, which assists in blood clotting

– DYK it is a native of the eastern Mediterranean region, and has been eaten by humans for at least 3,000 years!

– newly planted Asparagus takes 3 years to be harvested (it takes that long for the root system to develop)

– Ancient Greeks used Asparagus as a pain reliever for toothaches.

Broiled Asparagus with Cotija Cheese



  • 1 pound asparagus, trimmed and peeled (if desired)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 ounces Cotija cheese, grated or shredded


1. Preheat broiler to high. Arrange asparagus in a single layer in a foil-lined broiler pan or rimmed baking-sheet. Drizzle with oil and shake to coat evenly. Sprinkle with salt and pepper. Broil 2-inches from element until tender and well charred, about 8 minutes total, shaking occasionally, and sprinkling with cheese 1 minute before finished. Serve immediately.

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What’s in Season? Ataulfo Mangos

Ataulfo Mangos – aka the Yellow Mango from Mexico is now in season! Although smaller than the red and green skin varieties, it usually has a thinner seed that allow more of the fruit to enjoy! The flavors are also a little more tangy and tropical, almost caramel-like when they’re fully ripe. If you haven’t tried one yet, pick one up today!

Mangos are delicious to just bite into themselves, but if you want to jazz up a meal for the family, try this jam as a side, a marinade or a sauce! It’s great over fish, chicken, rice and even dipping for veggies and empanadas! YUM!

Ataulfo Mango Jam (or Marinade or Sauce!)

2 ataulfo mangoes, peeled
1/2 cup white wine or 1/2 cup water
1/4 vanilla pod
1/4 cup granulated sugarDirections:
1. Place all ingredients in a small saucepan.
2. Simmer over low heat until liquid is almost evaporated (about 45 minutes).
3. Remove vanilla and puree in food processor.

Read more at:

What’s in Season? Cantaloupes!

Cantaloupes are a great value for their price right now – and you’ll find them on sale throughout the month of April in our online store!

These are being imported from Central America, so while they’re still tasty for your fruit salads you been craving all winter – you’ll want to hold out for local lopes in summer that will give you that ripe, sweet and sticky full-flavored taste!

Remember strawberries and pineapples are also great in-season buys in April so pick up some of them as well to add to your fruit salad!

Cantaloupe Fruit Salad


1 cantaloupe, halved
1/2 honeydew melon, seeded
1/4 cup superfine sugar or 1/4 cup granulated sugar
1/4 cup fresh lime juice
2 tablespoons lemon juice
1 tablespoon orange-flavored liqueur (optional)
1 1/2 teaspoons lime zest
1 cup sliced fresh strawberries or 1 cup raspberries or 1 cup blueberries
1 cup seedless black grapes or 1 cup red seedless grapes
1/2 pineapple, halved and cut into piecesDirections:
1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
2. Cut deeply into the melon along the pattern.
3. Separate the halves and seed.
4. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.
5. Set aside.
6. In a large glass or ceramic bowl, combine the sugar, lime juice, orange liqueur and lime peel.
7. Stir well until sugar is dissolved.
8. Add the melon balls, berries and grapes.
9. Toss gently to combine.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavours, stirring a couple of times.
11. Spoon the fruit mixture into the hollowed out melon halves or into serving bowls.
12. Serve immediately.See more recipes at

What’s In Season? Seedless Mini Cucumbers!

Are you as excited as us to know that summer is just right around the corner? It also doesn’t hurt with this beautiful weather with the windows open! So in honor of the up coming season – we are getting ready to start cooling down with some refreshing seasonal veggies – and what is better to kick off with that cucumbers??

The Mini Cucumber is becoming more popular with fresh veggie lovers and healthy or dieting eaters alike.  Why? Mini cucumbers have thinner skin, which is less bitter tasting  than your average field Cucumber. Plus, they’re seedless, juicy, extra crunchy, healthy and fun snack for everyone! Canadian greenhouse mini cucumbers are in peak season, so you’ll find them in our stores as of today!

Here is one of our favorite oldie-but-goodie recipes for cucumbers – you can never go wrong with the tomato, onion cucumber salad!

Tomato, Cucumber And Sweet Onion Salad With Cumin Salt 

via Huffington Post Taste


  • 1 tablespoon(s) cumin seeds
  • 1 1/2 tablespoon(s) coarse sea salt
  • 2 1/4 pound(s) tomatoes, cored and sliced 1/4 inch thick
  • 1 pound(s) cucumbers, peeled and sliced 1/8 inch thick
  • 1 large sweet onion, thinly sliced
  • 1/4 cup(s) extra-virgin olive oil
  • 3 tablespoon(s) fresh lemon juice


  • 1. In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder.
  • 2. In a large bowl, toss the tomatoes, cucumbers, onion, oil and lemon juice. Sprinkle 2 teaspoons of the cumin salt over the salad and toss. Serve the salad on a platter.

How to Freeze Herbs

Looking for an easy way to preserve the fresh taste of summer herbs? Make frozen herb cubes!

1. Start by rinsing your fresh herbs.

2. Cut off all the long stems.

3. Chop chop chop! (The easiest tool for this is a mezzaluna, if you don’t own one yet and do a lot of cooking, you might want to invest in one!)

4. Spoon into each ice cube tray cube.

5. Add either water or olive oil to the cubes – depending on how you will use them for cooking in the future. Personally, we prefer olive oil!

6. Freeze for at least 24 hours to set.

7. Pop out and store in a freezer bag until you need them!

Picnic-Worthy Recipe: Chop Chop Chicken Avocado Salad

Ahhhh spring is in the air! It may be a little chilly today in NYC, but it’s still sunny and April and that means we can’t wait to start enjoying the summer fruits and veggies that are about to start sprouting – and also enjoying them outside!

We’ve spent enough time cooped up in our tiny little apartments and kitchens, so in honor of the sunshine today, we thought we’d share a picnic-worthy salad recipe from one of our favorite local cooking bloggers, Big Girls Small Kitchen, to get you in the mood for spring as well! Don’t be surprised if you end up on a blanket wrapped up in your snowsuit on the lawn in Central Park after work! Yum!


Chicken, Hearts of Palm, and Avocado Chop Chop Salad

Adapted from Patricia Jinch’s Pati’s Mexican Table, via The Splendid Table
Serves 4

If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.) In season, you could certainly use fresh corn cut from the cob.


For the Salad
1 bone-in, skin-on chicken breast
Olive oil
Salt and pepper
One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
1 cup frozen corn kernels, thawed under running water and drained
3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
Cilantro for garnish

For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice (about half a lime)
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
1 scallion, white and light green parts, sliced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper

Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)

Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.

In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.

Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.