{"googleAnalyticsData":{"tagManagerKey":"GTM-TMBSNJH","tagManagerPreviewId":"env-2","pageType":{"pageType":"FEED","pageLanguage":"english"},"breadcrumb":"","analyticsKey":"UA-20535945-1","customerExpressModeChanged":false,"tagManagerAuthToken":"s-QKwpHlzq9pXPObMpKbtA","analyticsDomain":".freshdirect.com","login":{"loginAttempt":null},"signup":{"signupAttempt":null},"customer":{"zipCode":"10099","userId":null,"userStatus":"GUEST","userType":"new","loginType":null,"chefsTable":"false","deliveryPass":"false","deliveryType":"HOME","cohort":null,"county":"","marketingSegment":null,"orderCount":"0","orderCountResidential":"0","orderCountCorporate":"0","deliveryPassStatus":null,"deliveryPassType":null,"deliveryPassTerm":null,"customerId":null,"defaultPaymentType":"","hasActiveSO3s":"F","storefrontVersion":"2","expressContextEnabled":false,"expressEligible":true,"modifyMode":false,"timeslotReservationEligible":false,"timeslotReservation":false},"products":[]}} Skip to content
Express
Express
Prepared FoodsFruitVegetablesMeat & SeafoodDairyDeliCheeseBakeryPlattersGroceryFrozenBeer & CiderWines & Spirits
GOOD Night!

Get Inspired

Browse our best recipes and shop the ingredients right here.

Let's Dance: Mango Salsa

These sweet, flavorful mangoes are in peak-season, and perfect to star in your next mango salsa. The mango is ripe when you can press lightly on the skin, and versatile enough for your dips, smoothies, chutney, ice cream, or to eat on its own.

An Easy Marinade For Grilled Seafood Kabobs

Kabobs featuring seafood like tuna, swordfish, or shrimp are an essential item in any summertime grilling rotation. To make them really dazzle, we love adding a flavorful marinade - simply coat the kabobs in the sauce of your choice and let them rest for about 15 minutes (you can heat up the grill during this time). Then grill them until they're gently charred over the flames, brushing with more marinade while grilling. Give things a try with one of these three suggestions.Mix 4 tbsp olive oil, 2 tbsp harissa, zest from 1 lemon or lime, 1 grated clove garlic, 2 tsp fennel seed, and a big pinch of salt. If desired, add additional seasonings like 1 tsp cumin and/or coriander seeds and some fresh cilantro.We also love our sweet yet fiery chipotle honey marinade. Add a third of a can of chipotle peppers in adobo (about 1/4 cup), 1/2 cup each of honey and lightly packed brown sugar, a ¼ cup each of soy and freshly-squeezed lime juice and a teaspoon of cumin seeds to your blender and give it a whirl. For a more nuanced marinade we combine 4 tablespoons soy sauce, 3 Tbsp fish sauce, 2 Tbsp sesame oil, 2 Tbsp light brown sugar. To this grate a one inch pc ginger and 1 clove of garlic and finally the juice of a half a lime. Add a few basil leaves between your fish or shimp for a nice touch.
  • Wild Swordfish Steak
    4.5 star ratingExpert Rating 4.5/5
      $26.99/lb
    • Wild Yellowfin Tuna Steak
      4 star ratingExpert Rating 4.0/5
        $32.99/lb

      Cacao Focus Smoothie From Sunwink

      Sunwink's Cacao Clarity Superfood Powder is the perfect addition to a morning coffee or smoothie. It has a rich chocolate flavor from natural cacao, along with reishi mushroom, lion's mane, and maca root for focus and stamina. Try it in this creamy smoothie, which you can make for yourself or share with mom for a mother's day treat that's as sweet and wholesome as she is. Here's the recipe: In a blender, mix 1 tsp Sunwink Cacao Clarity powder, 3/4 c oat milk, 1 banana, 4 pitted dates, a dash of cinnamon, 1 avocado, a drizzle of honey, and 3-4 ice cubes. Pour into a glass, then sprinkling with cacao nibs.

      Make Your Own Tuna Poke

      Poke is a Hawaiian seafood dish that's all about letting the freshness and flavor of your ingredients shine through. Give it a try with this tuna poke recipe that adds sweet onions and seaweed for additional texture: Take 12 oz of raw tuna and cut into 1/2-inch pieces. Dice 3 oz of sweet onion. In a bowl, mix 4 tsp soy sauce, 4 tsp sesame oil, and 1 teaspoon honey. Add tuna and onion to bowl and toss until evenly coated. Top with 1 thinly-sliced scallion, 2 oz seaweed salad, and 1 tsp toasted sesame seeds. Serve immediately.

      Braised Harissa Chicken From New York Shuk

      New York Shuk was created by Ron and Leetal Arazi to share their treasured family culinary traditions. Their handcrafted Middle Eastern pantry staples include harissa, a rich, subtly spiced seasoning can bring big flavor to almost anything. Try it with chicken and olives in their original recipe: Coat a large pan with 2 tbsp olive oil. Slice 2 medium onions, then arrange slices in an even layer inside the pan. Cut 4 medium tomatoes into wedges (canned is also OK); arrange on top of onions. Coat 3-3.5 lb. chicken thighs all over with 1 c New York Shuk harissa and 1/2 tsp salt. Add to pan. Arrange around chicken and vegetables 1/2 c pitted, chopped olives, 8 cloves peeled garlic, 1/2 bunch chopped cilantro (optional). Pour in 1/2 c water. Bring to a boil over high heat, then reduce heat, bring to a simmer, and cover. Simmer until chicken is fork-tender and flavors have come together, about 2 hours. Once finished, sprinkled over another 1/2 c chopped olives. Serve with rice, mashed potatoes, or crusty bread.

      Not Yo' Average Nachos

      A sheet pan does wonders for taking nachos to the next level. Just spread out your chips on the sheet, sprinkle over your toppings + bake; even distribution ensures that everyone gets their share with not a plain bite in sight. Make sure to grab classic add-ons like pico, cheese + jalapeño, plus a special ingredient or two, like shredded chicken, pork or beef.

      Pasta With Salmon & Taleggio Recipe

      The seafood pastabilities are endless and this recipe proves the point. This recipe from our team uses salmon, a fish that's less common in pasta recipes, and adds a creamy, Taleggio-cheese based sauce. Give it a try and shop the ingredients below: Remove skin from 2 salmon fillets by placing them skin-side down on your work surface; then, run a sharp knife between skin and flesh to remove skin. Dice flesh into 3/4-inch cubes. Season with salt. Trim rind from a wedge of Taleggio; dice cheese into half-inch cubes. Slice a few olives. Smash 1 clove garlic with the back of your knife. Bring a large pot of salted water to a boil and cook a package of pasta, reserving some of the cooking water before draining. Meanwhile, place crushed garlic clove and a splash of olive oil in a large pan and heat over medium. Once hot, remove garlic and place cubed salmon in pan. Cook, undisturbed, for 2 minutes, then toss and cook 1 minute more. Pour in 1/4 c white wine and let reduce. Stir in 1/2 c pasta cooking water and Taleggio cubes, then simmer and continue stirring until an emulsified sauce forms. Toss in olives and cooked pasta, coating all over in sauce. Add more pasta water as needed to create a loose consistency. Season with salt and pepper. Divide between plates and garnish with lime zest and chopped chives or dill.
      • Organic Farm-Raised Salmon Fillet
        4 star ratingExpert Rating 4.0/5
          $18.99/lb $21.99
        • Taleggio Cheese DOP
            $16.99/lb $20.99

          How To: Seafood Pasta with Burst Tomatoes

          Toss together 2 packages small tomatoes, 1 1/2 tbsp sliced olives, 1 tsp capers, 4 sprigs thyme, 1/4 cup olive oil, salt + pepper; spread out on a sheet. Roast in oven at 400 F until tomatoes are soft, about 10 mins. Heat 1 tbsp olive oil in a pan over medium, add 4 fish fillets, skin-side down. Cook until tops are opaque, 4-5 minutes (no need to flip). Toss tomato mixture with one package cooked spaghetti, arrange on a platter + top with fish.

          Pasta with Clams / Linguine Vongole

          Rinse and scrub clams to remove sand and grit. If you have time, purge the clams in 1 quart of cold water with 2 tbsp + 1 tsp of sea salt for at least an hour. Bring a large pot of salted water to a boil. Place a large saucepan over medium-low heat, add 5 tbps olive oil, 3 cloves garlic, minced and a pinch of red chili pepper. Sauté gently until garlic is a golden in color.Add 1/2 c dry vermouth and clams, and cover. Raise heat and carefully shake pan occasionally. Clams should open in 2 to 4 minutes. Remove clams and place into a bowl as they open to avoid overcooking. While the clams are cooking, add the spaghetti to boiling water and cook until slightly undercooked. Drain pasta and add to the sauté pan once all clams have opened, returning any clams and their juices to the pot and removing any clams that have not opened. Add remaining olive oil and 1 tbsp butter and over low heat, toss for 1 to 2 minutes. Adjust seasoning if necessary and add additional oil if needed. Add parsley and give a final toss before serving.

          Tagliatelle Bolognese with Colavita

          A staple of Northern Italy, this Bolognese sauce is full of meaty deliciousness combined with Colavita diced tomatoes. This hearty dish is served over Colavita Tagliatelle Nest pasta and topped with fresh parsley. Serve with a side of your favorite vegetables roasted in Premium Select Colavita Extra Virgin Olive Oil, for the perfect meal.

          Kids' Meals That Are Ready In Minutes

          When the kids are hungry, but there's no time to cook, these meals have all-natural ingredients that you can feel good about. Plus they heat up fast, so you'll have dinner on the table in minutes.

          Make A Smoothie To Power Up At Home

          What's the easiest way to jam-pack a ton of nutritious ingredients into a treat that you can enjoy any time? Make a smoothie! Simply pop some good-quality fruit or veggies and mix-ins into a blender and let it run. For an instant upgrade, use high-quality, organic frozen produce and a creamy base like almond or oat milk - we've added some of our favorites to this list.

          MYO: Roasted Squash + Goat Cheese Pizza

          Have an artisanal pizza night--made by your very own self in just four steps. Step 1: Choose your crust--use premade or dough. Step 2: Peel + slice a squash of your choosing (butternut, kabocha, acorn) + roast it up. Step 3: Layer on goat cheese, the roasted squash, fresh rosemary + bake. Serve with a nice red (we'll bring that, too).

          How To: Tuscan Kale & Chickpea Soup

          This Tuscan-inspired soup is hearty yet simple to make, so you can whip it up on a weekend or save it and make a big batch on the weekend to enjoy during the week. Start with a mirepoix (diced carrots, celery, and onions), and cook on low-medium heat in olive oil until onions are translucent and all three are soft. Once soft, add two cans of drained and rinsed chickpeas. Let cook until warmed through, then add 1 qt. chicken stock. Let simmer on medium heat for about 5 minutes, then blitz in a blender until soup is not quite smooth (it should have a thick, rustic texture). Season with salt and pepper and let simmer for about 10 more minutes (you can add a Parmesan rind for extra umami). Keep tasting and seasoning until the soup is to your liking. Remove Parmesan rind and add shreds of lacinato kale to your liking. Stir in and heat for one more minute, until kale is slightly wilted. Serve topped with shredded Parmesan and crusty bread on the side (or on top).

          Beer-Braised Beef Tacos

          Our friends at Beef Checkoff shared this recipe for beef tacos with an irresistibly smoky and spicy flavor. Grab the ingredients and make it for a delectably hearty dinner: Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Season a 2 lb boneless beef shoulder roast all over with salt and pepper. Place beef in pot and cook, turning, until browned all over. Pour in 12 oz beer, 2 minced chipotle peppers in adobo, and 2 tbsp of their sauce. Bring to a boil, then reduce heat, cover pot tightly, and simmer gently until fork-tender, 3 1/2 to 4 hours, turning halfway through (check on tenderness starting at 3 hours). Remove beef from pot and let cool slightly. Trim and discard any excess fat, then shred meat with 2 forks. Return beef to pot, add about a 1/2 teaspoon salt, and stir into cooking liquid and ; warm through over medium heat. Serve beef inside tortillas with your favorite toppings (makes about 12 tacos).

          One-Pot Red Lentil Chili

          It's stay-home-and-chill season, but we don't always want to wait hours for the slow-cooker. This one-pot dish takes around 10 minutes of prep and cooks in less than an hour for dinner. In a large pot, heat oil, then add 1 diced onion and 1 diced red pepper and sauté until fragrant. Stir in 1 diced jalapeno and 4 cloves of minced garlic. Add 2 tbsp chili powder, 1 tbsp cumin, 1 dash paprika, 2 cans diced tomatoes, 3 tbsp tomato paste, 2 cups water and 3/4 cup lentils. Stir to combine, then bring to a boil. Reduce heat and simmer on low for 15 minutes. Add 1 can kidney beans, 1 can black beans, 1 can corn. Cover and simmer for 20 minutes, then dig in!

          How To: Blueberry Chia Parfaits

          Antioxidant-rich blueberries are the perfect food for starting your day. Make them into a complete breakfast with this sweet and simple Greek yogurt and chia seed parfait recipe. Here's how it's done: In a medium bowl, whisk together 1/4 c chia seeds, 2 tbsp honey, 1 tsp vanilla extract, and 1 c almond milk until just combined. Cover and let sit in the refrigerator overnight. The next day, give the mixture a stir. Take 1 c Greek yogurt and divide between 3 serving cups, spreading it in an even layer. Follow with layers of 1 1/2 c granola, honey, 1 1/2 c blueberries, and chia mixture. Top with more blueberries and honey if desired.

          Easy Peasy Sheetpan Haddock

          Our haddock is sustainably caught in Iceland by our partners at Icemar. Try it out in this recipe that's perfect for a weeknight: Preheat oven to 450 degrees. Toss 2 containers cherry tomatoes, 4 tbsp olive oil, 6 sprigs thyme, salt and pepper in a bowl. Spread out on a foil-lined sheet pan. In that same bowl, coat 4 haddock fillets with 2 tbsp olive oil, salt and pepper and place on the sheetpan. Combine 1/2 c grated Parmesan, 1/2 cup panko, and 2 tbsp olive oil in same bowl, then sprinkle evenly over tops of fish on pan (any extra can go on the tomatoes). Roast 12 mins; if crumbs need more browning, finish under broiler and serve immediately.

          Make Your Own Mezze Platter

          Even if you've never heard the word mezze before, you probably already love mezze foods: Stuffed grape leaves! Olives! Pita bread! Hummus! Lots and lots of hummus. Mezze is an assortment of snacking foods enjoyed in countries around the eastern Mediterranean. Put them all together on a platter for a crowd-pleasing spread, or just treat yourself to a variety of noshing delicacies.

          Make It Easy: Mini Fruit Galettes

          Try this sweet and easy treat: Preheat oven to 425 F. In a bowl, mix 2 c chopped fruit, 1/4 c sugar, 1 tbsp flour, juice of half a lemon, and 1 tsp vanilla extract. Roll out 1 round pie dough and cut into four 5-inch circles. Place circles on a parchment-lined baking sheet and fill centers with fruit mixture. Fold edges of dough around filling and brush with a mix of 1 beaten egg and 1 tbsp water. Bake until crust is golden and filling is bubbly, about 15 minutes. Cool before enjoying.

          Give Poke A Try With This Salmon Bowl

          Poke, the Hawaiian seafood dish, is all about experimentation. Get creative with this recipe that brings together luscious salmon, crunchy almonds, and jalapeño pepper for a kick. Take 12 oz of raw salmon and cut into 1/2-inch pieces. Dice 3 oz of sweet onion. In a bowl, mix 4 tsp soy sauce, 1 tsp sesame oil, and 1 tsp extra virgin olive oil. Toss fish and onions with sauce. Top with 1 thinly-sliced jalepeño or serrano pepper, 1 thinly-sliced scallion, 1/2 c roughly-chopped roasted almonds, 1 tsp toasted sesame seeds, and 1 sheet of nori cut into strips. Season with salt to taste. Serve immediately along side rice or cold soba noodles.
          • Organic Farm-Raised Salmon Fillet
            4 star ratingExpert Rating 4.0/5
              $18.99/lb $21.99
            • Ora KingFarm-Raised King Salmon Fillet
              4 star ratingExpert Rating 4.0/5
                $26.99/lb
                Earliest Delivery Fri 5/27

              Make Your Own Poke Bowl

              This traditional Hawaiian seafood dish is all about experimentation. To build your own bowl, follow these steps, or head to our blog for more poke inspiration: Cut raw fish into 1/2-inch cubes and lightly dress with soy sauce and sesame oil; add a little spicy mayo if you like. Mix with sliced avocado, jalapeño, sweet onion, scallions, and seaweed salad. Sprinkle with coarse sea salt, chili flakes, and toasted sesame seeds. Let mixture rest in the fridge for 5 minutes. Serve over warm rice.
              • Organic Farm-Raised Salmon Fillet
                4 star ratingExpert Rating 4.0/5
                  $18.99/lb $21.99
                • Wild Yellowfin Tuna Steak
                  4 star ratingExpert Rating 4.0/5
                    $32.99/lb

                  Anchovies: Instant Umami

                  Do you like anchovies? You might think you don't but you've probably eaten them without knowing. This little salt-cured fish is the easiest way to add a little umami to all your fave dishes. Pro tip: We love anchovies in salads, on good bread and butter, or mixed into every kind of pasta sauces, dressings + dips. The possibilities are endless!

                  How To Make a Seafood Grain Bowl

                  We're loving the mix of hearty grains, fresh salmon, and crispy veggies in this recipe from our team: Cut an 8 oz salmon fillet into 3 long pieces and season all over. Heat a little oil in a nonstick pan over medium heat. Add salmon and cook on one side until the all of the edges are opaque. Flip over and transfer to a plate to rest. Meanwhile, place a scoop of grains in a wide bowl, then top with a soft-poached egg, sliced radishes and cucumbers, and cut sheets of dried seaweed. Whisk together 1 tbsp each honey, soy sauce, and neutral oil (you can add up to 2 tbsp hoisin, gochujang or chili sauce to dressing if desired). Add salmon to bowl, then drizzle over dressing to taste.
                  • Icelandic Steelhead Salmon Fillet
                    4 star ratingExpert Rating 4.0/5
                      $16.99/lb
                    • Organic Farm-Raised Salmon Fillet
                      4 star ratingExpert Rating 4.0/5
                        $18.99/lb $21.99

                      Potato Skins With Tasty Bite Madras Lentils

                      There are so many ways to fill potato skins, each of them tasty in their own right. Our friends at Tasty Bite shared this recipe with us that brings the warming flavors of Indian-style lentils to this appetizer - talk about a crowdpleaser. Here's how it's done: Preheat oven to 400 F. Scrub potatoes and pat dry. Prick all over with a fork or the tip of a small knife. Place directly on oven rack and bake until tender, 30-45 minutes. Remove from oven and let cool until safe to handle, 10-15 minutes. Split lengthwise, then scoop out flesh, leaving about a 1/4-inch border inside. Brush insides of the skins with some melted butter. Place on a baking sheet and transfer to oven. Bake until skins start to brown 5-7 minutes. Remove from oven and cool. Fill each skin with 1 tbsp Tasty Bite Madras Lentils and 1 tbsp shredded cheese. Return to oven and bake once more until cheese melts and skins warm through. Dollop with sour cream and garnish with chives before serving.

                      How To: Cockle & Chorizo Pasta

                      If you've never had cockles, this recipe shows how easy it is to cook these tiny shellfish: Boil 12 oz pasta until al dente, reserving some cooking water. Heat 1/4 c olive oil in a large skillet or Dutch oven over medium. Add half an onion, finely diced, and sauté a few minutes. Add 2 links sliced chorizo and sauté 2 minutes. Add 2 lb cleaned cockles and 1/2 c dry white wine. Increase heat to high. Cook until cockles open, about 3 minutes. Stir in pasta, adding cooking water as needed to loosely coat. Toss with a drizzle of olive oil and 1/2 cup chopped parsley.
                      • Wild Cockles
                        5 star ratingExpert Rating 5.0/5
                          $7.99/lb
                        • Local Littleneck Clams
                          5 star ratingExpert Rating 5.0/5
                            $0.59/ea $0.69

                          Pantry Hacks: Tinned Seafood Pasta

                          This dinner recipe has so much flavor, all from a few cupboard staples: Cook 1 package pasta until al dente, reserving some cooking water. Tear a few kale leaves into large pieces; blanch in boiling water. Chop half an onion and sauté in 2 tbsp olive oil. Once soft, stir in 1 clove minced garlic. Fold in 1 tin sardines or tuna or 2 tins squid (including oil). Stir in a splash of pasta water, then add pasta, followed by juice and zest from 1 lemon, 1 tbsp chopped parsley, and kale. Add more pasta water as needed to loosely coat. Season to taste.

                          Shrimp Arrabbiata: You Won't Be Mad At It

                          Arrabbiata sauce gets its name from the Italian word for "angry," though it really just refers to the hot temper of the chiles it uses. Be a mad genius + make it for dinner. Grab some spicy sauce, toss it with pan-seared shrimp + cooked calamari rigati pasta, garnish with lemon + boom: you've got an easy dish for pasta night.

                          Dinner Tonight: Garlic Shrimp Scampi

                          So simple but so good! While boiling pasta, heat olive oil in a pan, then add shrimp with a sprinkle of salt and pepper. Turn after 2 minutes and add minced garlic and red pepper flakes to taste. Stir constantly and add 1/4 cup of white wine and zest and juice from one lemon. Increase the heat, add your al dente pasta, and toss. Voila!

                          How To: Make Pasta Carbonara

                          Mmmmm, we seriously dream of this carbonara - not only the rich taste, but how easy it is to make! Cook pasta 'til al dente and drain, reserving a little pasta water. Sautee guanciale (or bacon) in a pan until almost crispy. In a bowl, beat together 1 egg and 1 egg yolk, pecorino or parmesan, and salt and pepper. Add pasta to pan of guanciale, and pour the egg mixture over top with the remaining pasta water. Stir to combine, and garnish with extra cheese...because, yum.

                          Make This: Hot Honey Chicken with Veggies

                          Taking a versatile protein, in-season veg, and your favorite sauce or seasoning is a no-fail formula for a quick weeknight meal. Right now, we're digging chicken thighs marinated in Mother In Law's gochujang chile paste and honey, baked with some blistered tomatoes and kale.

                          Sleep On It: Overnight Oats

                          Say good morning to this time-saving breakfast. It doesn't get much easier than mixing oats, almond milk, chia seeds, and your fave fruits into a jar and letting it soak together overnight. Try it tonight and feel free to hit snooze an extra time (or two) tomorrow morning!

                          Dressings That'll Freshen Up Your Salads

                          These refrigerated salad dressings have fresher, more flavorful ingredients that give you the feel of something homemade without the fuss. If you're trying to support your health by adding more fresh veggies to your diet, you'll wanna have them on hand to give them that special touch.

                          Easy Lettuce Wraps With Soy Sauce Chicken or Turkey

                          When you're in a weeknight rush, nothing beats a dish that packs exciting flavors while coming together effortlessly. We're big fans of Omsom's Thai larb seasoning starter, which just requires some ground meat to put it all together. In a small bowl, stir together 1/3 c soy sauce, 1 1/2 tbsp brown sugar, and 1 1/2 tbsp rice vinegar; set aside. Sauté 8 oz finely-chopped cremini mushrooms with a little oil in a pan over medium heat. Once they've lost their moisture, transfer to a plate and set aside. Return pan to stove over medium high heat. Add 2 teaspoons oil and 1 lb ground chicken or turkey. Break up the meat with your utensil and sauté until browned and cooked through. Stir in mushrooms, 3 chopped scallions, and 2 minced cloves garlic. Cook 1 minute. Pour over soy sauce mixture and cook, tossing, for 1 minute more. Remove from heat. To serve, take some lettuce leaves and fill each with a little bit of cooked rice, then heap over some of the ground meat mixture.

                          Recipe Inspo: Kimchi Noodle Bowls

                          One of the simplest ways to use kimchi is to toss it with cooked veggies and noodles for a spicy, slurpable feast. Here's how we do it: Cook rice or ramen noodles slightly less than the package instructions. In a large pan, cook some sliced onion or shallot, minced garlic, sliced shiitake mushrooms, and any other chopped veggies you'd like until lightly browned. Stir in 1-2 tablespoons gochujang (use more or less to taste). Stir in a few tablespoons of bone broth to coat everything in a loose sauce. Stir in the cooked noodles, some roughly-chopped kimchi and its juice, and sliced scallions. Cook, tossing, for a minute or two, or until noodles are fully cooked, and serve.