What's New

New Products

Posted on May 13th, 2011 | Posted in New Products

New Products for the week of May 9th! We’ve added one of my favorite foods…Turkey Hill Ice Cream Cups!!

5.13 New Products

Recipe Thursday-Grilled Cheese Sandwiches

Posted on May 12th, 2011 | Posted in Recipes, Sandwich

I’ve recently been embracing the Grilled Cheese Sandwich and would like to showcase two of my most recent creations. Now unfortunately the lighting was not the best, but that doesn’t matter because the sandwiches were so tasty and the ingredients fresh! Basically my method of fancying up these grilled cheeses is by adding flavors to them through using spreads. These sandwiches feature two new product samples; pesto sauce and sweet and smoky chipotle aioli! If you need some grilled cheese inspiration you can check out the Melt Shop, which is a restaurant in NYC that only serves grilled cheese sandwiches. Happy Grilling!

Pesto and Brie Grilled Cheese

Serves 1


2 oz brie (CWFR360)
2 tablespoons pesto sauce (990377)
1 tablespoon butter (880024)

2 slices honey wheat bread (991737)


Spread butter on each slice of bread and flip over, spread with pesto and cover with slices of brie (I cut the rind off). Assemble sandwich and grill on medium low heated skillet.

Ham, Cheddar and Chipotle Aioli Grilled Cheese

Serves 1


2 oz sharp cheddar (774101)
2 tablespoons sweet and smoky chipotle aioli ()
6 oz old fashioned smoked ham (LCF101)
1 tablespoon butter (880024)
2 slices honey wheat bread (991737)


Spread butter on each slice of bread and flip over, spread with aioli and cover with slices of ham and cheddar. Assemble sandwich and grill on medium low heated skillet.

Featured Product-Pequea Valley Farms Yogurt

Posted on May 9th, 2011 | Posted in Featured Product

I believe that Pequea Valley Farms Yogurt has a bit of a cult following, so I wanted to make sure that you knew that we distribute it, in the case that you need your fix! These yogurts are delicious full fat yogurts made from grass fed Jersey cows. Loaded with flavor and goodness Pequea Valley only uses all natural ingredients and sweeteners. Each spoonful of the fruit flavored yogurt is loaded with real fruit. The yogurt has a natural tartness that comes from the natural, small batch processing method that Pequea Valley uses to make these beautiful cups of deliciousness for you.

Pequea Valley Farm yogurt is available in 6oz, 32oz & 5# sizes:

  • Plain
  • Blueberry
  • Black Cherry
  • Chocolate
  • Lemon
  • Peach
  • Raspberry
  • Strawberry
  • Vanilla
  • Maple

The yogurt that tops all of the charts is the maple yogurt. Made with incredibly simple ingredients (Whole Milk, Maple Syrup and Live Active Cultures) this yogurt allows the yogurt to shines while bringing you the natural sweetness and flavor of maple syrup.

In addition this article is amusing to read from a Philadelphia journalist that can’t pronounce Pequea (Peck-wah), but loves the yogurt!!

Source from Trickling Springs Creamery

New Products

Posted on May 6th, 2011 | Posted in New Products

New Products for the week of May 2nd!

5.6 New Products

Recipe Thursday-Collard Green and White Bean Gratin

Posted on May 5th, 2011 | Posted in Recipes, Side Dish

I’ve never cooked collard greens before so I was excited when I came across this new twist on them! This Collard Green and White Bean Gratin recipe comes from Frank Stitt, a chef who introduced Alabama to French and Italian flavors through his four Birmingham restaurants. This dish combines Italian flavors such as rosemary, Italian Parmigiano and olive oil with southern collards and ham-hocks, making a gratin that is the best of both worlds. Now I must confess that I made this dish as my main course, it was so tasty and flavorful that I didn’t want a main course to outshine it. Or I assumed that it was a main dish since it had meat in it…The collard greens were tender and not bitter, thankfully changing my prior presumption. They had a wonderful flavor next to fresh rosemary, olive oil, white beans, red bell pepper and the complimentary subtle but present flavor that the ham hocks added to it. Since I served it as a main dish my yield was a bit skewed. I’d say as a side these collards would serve 8, but as a main dish would serve 4 to 5. Enjoy!

Collard Green and White Bean Gratin

Serves 8 (side dish) 4 (main dish)


1 pound collard greens, stems and tough ribs removed
5 garlic cloves, divided, 1 crushed and 4 chopped (991057)
1/4 cup extra-virgin olive oil, divided (992055)
1 medium onion, chopped
1 small red bell pepper, cut into 1/2-inch pieces
3 cups cannellini beans, 1/2 cup liquid reserved (991650)
1/2 cup diced or chopped cooked ham-hock meat (KNZ2946)
1/4 cup freshly grated Parmigiano-Reggiano, divided (CWBE900)
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt and ground black pepper (CQS030/CQP084)
1/2 cup medium-coarse bread crumbs (991870)


In a large pot, cover the collards with salted water, then heat and boil until tender, about 30 minutes. Drain well and chop into small pieces. Set aside.

Preheat the oven to 475ºF. Vigorously rub the inside of a 10- or 12-inch gratin dish (any dish with low sides and is oven friendly) with the crushed garlic. Discard the crushed garlic and set the dish aside.

Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and cook, stirring often, until tender, about 10 minutes. Add the chopped garlic and cook, stirring, for 1 minute. Add the collard greens, stir to coat, and cook for 1 minute. Transfer into a large bowl and stir in the beans, meat, 2 tablespoons of the Parmigiano-Reggiano, 1 tablespoon of the oil, and rosemary. Season with salt and pepper. Add enough of the reserved bean cooking liquid to moisten, then spread the mixture in the prepared dish. Top with the bread crumbs and the remaining Parmigiano-Reggiano. Drizzle with the remaining oil.

Cover the dish with aluminum foil and bake until the filling is hot and bubbly, 30 to 35 minutes. Remove the foil and bake until the top of the gratin is golden and crusty, about another 10 minutes. Serve hot.

Recipe adapted from The Southern Foodways Alliance Community Cookbook by John T. Edge and Sara Roahen

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