Spring Essentials Delivered
Farmer's eggs are back!
View allOur close pals at Pennsylvania's Alderfer Farm give us the eggs farmers usually keep for themselves. Exclusively sold at FreshDirect, farmer's eggs (a.k.a. pullet eggs) are laid by young chickens—and they're delicious. The yolks are super creamy and the whites fluffy and cloud-like. Since they're smaller, you'll need three farmer's eggs for every two large ones. They only come a few times a year, so grab them while you can!
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Wholesome By Nature
View allWild Harvest makes Earth Month snacking simple with thoughtfully sourced ingredients and better-for-you options. All products are free from 140 undesirable ingredients, offering flavor you can feel good about in every bite.
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Sichuan Chili Crisp Beef Birria Tacos Recipe
View allThese Sichuan chili crisp birria tacos are unlike any other we've tried. Give it a try with this recipe from our team in partnership with Beef Checkoff: Drop 3 poblanos in a pot of boiling water. Remove from heat and let rest 15 minutes. Then, cut off the stems, halve, and remove seeds and pith. Place in a blender with 3 tablespoons Sichuan chili crisp, 7 oz chipotles in adobo, 3/4 c crushed tomatoes, 1/4 c rice vinegar, 4-6 garlic cloves, 1 sprig fresh or 1 tsp dried oregano, 1 teaspoon cumin, and 1/2 teaspoon paprika. Blend until smooth. Generously season 1 1/2 lb beef chuck and 1 1/2 lb bone-in short ribs with salt and pepper. Place meat in a bowl, toss with marinade, cover, and refrigerate at least 12 hours. When you're ready to cook, sauté 1/2 a chopped onion in a pan. Add that to your Instapot or slow cooker along with meats, marinade, 1 cinnamon stick, and 33 oz mushroom-chicken broth or beef broth. For an Instapot, cook on high pressure for 45 minutes, letting steam release naturally. For a slow-cooker, cook on low setting for 6 hours. Transfer the meat to a cutting board and shred, removing bones and any fat chunks. Pour broth from the cooker into a large bowl. Heat a pan over medium heat. One at a time, dip both sides of 10-12 small flour tortillas quickly in the oily top layer of the broth. Place in pan, then top each with two long, shaved pieces Pepper Jack cheese and a sprinkling of grated Mexican cheese. Top one half the tortilla with meat. Fold tortillas and cook both sides until crisp, lowering heat if they brown too fast. Place on a platter and serve with small bowls of broth for dipping, along with extra chili crisp, chopped onion, and cilantro. Brought to you by Beef Checkoff.
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Banish pests naturally
View allFight nature with nature by using new pest control products from STEM. They're tough on bugs but kind to your family, with ingredients that are safe for pets and kids.
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On-the-go protein
View allsiggi's is committed to making delicious yogurt that is packed with protein, made with simple ingredients, and no preservatives. Try siggi's Protein Packs, they are made with real fruit and crafted with less for on-the go with reduced fat yogurt and contain 11g of protein per serving.
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Dip it real good
View allPut a spin on the game-day chip and salsa combo. These snacks might be wild cards, but they're a sure bet for dunking deliciousness.
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How to: Easy spring veg pasta
View allThis recipe is as green as spring! Cook enough pasta for 4 people. Meanwhile, cut 8 oz snap peas and 1 lb asparagus into 1-inch pieces. Add 2 tbsp butter and 3 cloves chopped garlic to a pan over medium heat, then follow with snap peas, asparagus, 4 oz fiddleheads, salt and pepper. Cook 5 mins. Stir together cooked pasta and 6 oz crème fraîche or ricotta, then fold in cooked veggies, 1 c Parmesan, 1/4 c chopped ramps or scallions and 1/2 c chopped basil. Season with salt and pepper.
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