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You Said It!

Super Bowl Snack Tips by You!

Andrea Chan-Diliberto · January 29, 2012 ·

Are you excited for the big game on Sunday? Judging from all of your posts, tweets and mentions on our Facebook page, you’re ready to nosh on some tasty comfort food (corn chowder, pulled pork sandwiches, pizza) as well as dive into some classic party foods (salsa and chips; veggies and dip; cheese and crackers). […]

Filed Under: Easy DIY, Shortcuts & Hacks, Snacks Tagged With: entertaining, football, Game On, healthy, party picks, Super Bowl, tailgating, vegetables, You Said It!

How Kim Found a Healthier Happier Self with FreshDirect

Maria Coder · January 8, 2012 ·

Think Kids Meals are just for kids? Think again… 28-year old FreshDirect customer Kim Gorode, used FreshDirect Kids Meals (and our other 4-Minute Meals) plus healthy snacks and exercise to shed 40 lbs – going from a size 14 to a size 4 in less than a year. “Last December I had physical and my […]

Filed Under: Healthy Habits, Nutrition & Wellness Tagged With: Kid Power, You Said It!

ThanksTrivia! Check out our Thanksgiving Fun Facts!

Andrea Chan-Diliberto · November 11, 2011 ·

We know our customers love food. But would you believe that, last Thanksgiving, our customers ordered so many cans of pumpkin that we could have made a giant tower out of them? How tall you ask? Well, if we stacked them, one on top of the other, the tower would be taller than the Lady […]

Filed Under: Easy DIY, Shortcuts & Hacks, Snacks, Thanksgiving Tagged With: You Said It!

7 Party Tips for Kids with Food Allergies

Andrea Chan-Diliberto · July 26, 2011 ·

Recently I attended a kids party and noticed all of the detailed food labels. The hostess told me that a handful of the kids had food allergies and this was one way to keep them safe.

Filed Under: Easy DIY, Shortcuts & Hacks, Snacks Tagged With: dessert, entertaining, fruit, kids, safety, tips, You Said It!

Family Road Trip Snack Tips

Andrea Chan-Diliberto · June 28, 2011 ·

School’s out, summer’s here and the open road awaits. For thousands of families, that can mean only one thing: ROAD TRIP! So many of my friends are new parents, and they’re always looking for ways to feed and entertain their kids on the road. So I asked a few moms, “In addition to hand wipes and […]

Filed Under: Easy DIY, Shortcuts & Hacks, Snacks Tagged With: easy, fast, fruit, kids, Nutrition, snacks, summer, travel, vegetables, You Said It!

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Nothing warms the soul quite like a hearty fish st Nothing warms the soul quite like a hearty fish stew. This rustic vegetable soup recipe melds more delicate flavored fish with a combination of soul-soothing  vegetables.

What You’ll Need:
- 2 strips thick-cut bacon, cut into 1/4-inch pieces
- 4 cippolini onions peeled and cut into sixths, keep root intact
- 3 medium carrots, peeled and cut into ½-inch pieces
- 4 hakurei turnips, greens trimmed, peeled and quartered
- 1 medium clove of garlic, thickly sliced
- 1/3 head of cabbage, cut into 1-inch pieces
- 5 fingerling potatoes cut into 1/3-inch coins
- 4 cups water
- Olive oil
- Kosher or sea salt and black pepper
- 4 6- 8 oz cod fillets

What to Do:
Place a 12” wide pot on medium heat and add 1 tbsp olive oil and bacon. Cook, stirring often until bacon starts to brown.

Add onions and garlic, and cook, gently turning until onions start to lightly brown. Add carrots and a few pinches of salt. Continue to cook for approximately 5 minutes, stirring occasionally. Lower heat if vegetables start to brown. Add turnips and cook a few minutes more.

Add cabbage and potatoes, 1 tsp salt, a pinch of black pepper and the water.

Bring to a simmer and cook approximately 5 to 8 minutes.

Season fillets well with salt & pepper while the soup is simmering, allowing the seasoning to penetrate.

After the soup has simmered, nestle the fillets into the soup, gently shaking the pot to allow the fish to settle in. Spoon some soup over the top of the fillets, adjust heat to low. Cover the soup and allow to simmer for approximately 5 minutes.

Using a spatula, remove the fillets and place in individual soup bowls. Adjust seasoning and evenly divide vegetables and broth into the bowls. Add some cracked black pepper on top and a drizzle of olive oil to serve.
Think outside of the box at your next taco night w Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet.

What you'll need:
- One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
- 1/2 cup honey
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup freshly-squeezed lime juice
- 1 teaspoon cumin
- 1 small container grape tomatoes
- 1 onion, cut into wedges through root end
- 6 scallion bottoms (trim off the green parts)
- 1 poblano pepper, cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- For serving: tortillas, lime wedges, sour cream

What to do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.

Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.

Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.

Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.
Save big on Farmer Focus Chicken! Farmer Focus is Save big on Farmer Focus Chicken! Farmer Focus is a collective dedicated to bringing organic, humanely-raised, and traceable chicken to your table. Since 2014, they have been on a mission to promote and protect generational family farming. And now with our biggest chicken sale of the year, there's no better time to see and taste the difference that responsible farming makes.
This cioppino recipe is excellent for a quick and This cioppino recipe is excellent for a quick and warming weeknight meal. Typically, it would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other fish or shellfish you’ve got—clams, crab, squid, lobster, halibut, or sea bass would all be worthy choices. 

What you'll need:
- 3 tablespoons + 1/2 cup olive oil
- 1 medium onion, diced
- 1 fennel bulb, diced
- 2 tablespoons capers, rinsed and chopped
- ½ cup kalamata olives, rinsed and chopped
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- ½ teaspoon chili flakes
- 2 cups dry white wine
- One 28 oz. can of crushed tomatoes
- 2 cups water
-2 lb. mussels
- One 8–10 oz. fillet of cod or other white fish (skin may be left on or off)
- ½ lb. shrimp
 

What to do:
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add onion, fennel, capers, olives and salt. Sauté a few minutes until onion and fennel begin to soften. Toss in the garlic and sauté until fragrant, 1-2 minutes more.

Stir in chili flakes, then pour in white wine. Simmer until liquid is mostly evaporated, then stir in crushed tomatoes, ½ cup olive oil, and 2 cups water. Simmer for a few minutes, then add mussels. Cover and simmer 3 minutes.

Cut fish into bite-sized pieces and add to stew along with shrimp. Simmer uncovered a few minutes more until both are cooked through. Serve in bowls with crusty bread and salted butter.

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