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GOOD Night!

Get Inspired

Browse our best recipes and shop the ingredients right here.

MYO Infused Water

We feel ya, hydrating with regular ol' h2o gets a lil' boring sometimes. Make it easier to quench your thirst and drink enough of the good stuff by twisting things up with a hint of real fruit flavor. Just soak refreshing fruits and veggies like lemon, cucumber, or oranges with your favorite herbs in water and pour over ice to make your tastebuds sing.

Instant Summer: Tomato Ricotta Toast

Sorry, tomatoes, you're about to get blistered: when seared in a pan until they start to burst, tomatoes get so incredibly juicy. Try them on toast: just add cherry or other small tomatoes to a very hot cast iron pan with a little salt, pepper, and EVOO. Toss and sear until blistered. Spread some ricotta on a thick slice of bread, then add your tomatoes and some chopped herbs, if you like. Enjoy for breakfast, lunch, or dinner.

Salmon With Spicy Summer Corn

Wild salmon and fresh corn are two of summer's greatest treats. Enjoy them together in this simple, weeknight-friendly recipe: Cut kernels from 6 ears of corn. Heat 1 1/2 tbsp olive oil in a heavy-bottomed pan over medium low. Add 1 chopped sweet onion, 2 sliced sweet peppers, 1 minced jalapeño or serrano (optional), and salt and chili flakes to taste. Saute, tossing occasionally, until soft, 8-10 minutes. Add another 1 1/2 tbsp olive oil and reserved corn to pan. Increase heat to medium high and saute 3¿4 minutes more. Fold in 1/2 c basil leaves and season with salt and pepper to taste. Set aside and clean out pan. Heat a little neutral oil in the pan over medium heat, then add salmon fillets. Cook on one side 4 minutes, then flip and cook on other side 3 minutes more. Season with salt and pepper. Remove from pan and let sit 1 minute before serving with veggies.
  • Wild Alaskan Coho Salmon Fillet
    4.5 star ratingExpert Rating 4.5/5
      $18.99/lb $24.99
    • Wild Alaskan Sockeye Salmon Fillet, Fresh
      5 star ratingExpert Rating 5.0/5
        $19.99/lb $29.99
        Only available for delivery on Thursdays, Fridays and Saturdays

      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.

      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
        • Wild Yellowfin Tuna Steak
          4 star ratingExpert Rating 4.0/5

          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
            • Ora KingFarm-Raised King Salmon Fillet
              4 star ratingExpert Rating 4.0/5

              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
                • Taleggio Cheese DOP
                    $17.99/lb $20.99

                  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
                    • Wild Yellowfin Tuna Steak
                      4 star ratingExpert Rating 4.0/5

                      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.

                      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.

                      Back to School Egg Bites

                      To start, preheat oven to 350F and prepare a 12 cup muffin tin with non-stick cooking spray. In a large bowl whisk 12 eggs. Season with salt and pepper and your desired filling (we used a red bell pepper, green onions, and cheddar cheese). Transfer egg mixture to muffin tin & bake for about 20-25 mins until egg is completely set. Enjoy!

                      Put A Shrimp & Clam Boil On Your Summer To-Do List

                      Whether you're spending summer by the shore or in the city, a seafood feast is perfect for celebrating the season. A boil featuring fresh shellfish is a super easy way to enjoy all your faves. Add on some corn and potatoes and you've got a crowd-pleaser! Here's how it's done: Cut an onion into quarters. Halve a head of garlic horizontally. Add 1 1/2 inches of water to a stock pot, followed by onion, garlic, 2 bay leaves, and 1 tbsp Old Bay seasoning. Bring to a boil on the stove. Once boiling, add one bag of whole, small potatoes (such as Blushing Belle). Let cook a couple minutes. In the meantime, cut 2 andouille sausages (or more, if you like) into 1 1/2-inch pieces, then add to boiling pot. Cut 4 ears corn into smaller segments and add to pot. Continue to boil for another 5 minutes. Gather 2 lb shrimp (preferably shell-on), 1 dozen clams and 1 lb mussels. Toss seafood with a few drizzles of neutral oil and 1 tbsp Old Bay. Add to pot, cover, and cook 2 to 3 minutes. Remove from heat and let rest 1 minute before transferring to a platter for serving. Season with more Old Bay, if you like.

                      Peach-Topped Pork Chops

                      Summer stone fruits like peaches pair with savory dishes just as well as they do sweet. We love chopping them into a salsa with some tomato, onion, jalapeño, cilantro, and lime, with a dash of honey for sweetness. Spoon the mixture over grilled or pan-seared pork and get ready for a flavor symphony.

                      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.

                      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.

                      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.

                      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
                        • Organic Farm-Raised Salmon Fillet
                          4 star ratingExpert Rating 4.0/5

                          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.

                          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
                            • Local Littleneck Clams
                              5 star ratingExpert Rating 5.0/5
                                $0.59/ea $0.69

                              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.

                              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. Or, you can throw your chicken on the grill and add the sauce after (to avoid burning).

                              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.