Two Decades. One Obsession.

To hold you over until the festival begins on August 5th, here is a sneak peek of just a few of the taste treats that await you.

  • Creamy Hatch Lime Cheesecake This new masterpiece was so worth the two-decade wait. Tender, hot Hatch chilies roasted to perfection are diced, then folded into a thickly smooth blend of sour cream and cream cheese —and  dash of fresh lime juice—for a perfectly balanced amalgam of complimenting flavors, all baked on a graham cracker crust. It’s the perfect after-dinner cool down for those spicy summertime Tex-Mex meals. This and a margarita. 
  • Hatch Kale Salad Our Expert Chefs put their heads together and Hatched a new old favorite. Kale and collard greens are tossed with crisp cucumbers, grape tomatoes, roasted sweet potatoes, and roasted Hatch peppers, then topped with Cotija cheese crumbles and Hatch lime vinaigrette. It’s that genius combo of sweet potatoes and Hatch chiles that make this one a little old-school Southwestern, a little down-home Southern, and all down-right delicious! 
  • Hatch Meatball-Stuffed Poblano Pepper people, this one’s for you.  Just describing it makes our mouth water:  Our Chefs stuffed a poblano pepper with a meatball made with fresh ground pork, cilantro, Monterey jack, Cheddar, and Cotija cheeses. On top, we spooned tomatillo sauce, more cheese, and our special Hatch pesto cream sauce. You’ll want a margarita for this one. And a really big fork.  
  • High Road Hatch Chile Chocolate Chip Ice Cream Our Dairy Buyer inspired the award-winning chefs at High Road to create Hatch ice creams you have to taste to believe. Hatch chiles are roasted, sugared, puréed, then added to ice cream filled with broken chunks of chocolate for a blend that gives you a hint of just-hot-enough heat as it melts in your mouth. The Hatch Chile Cajeta Cacahuete ice cream pampers your palate with roasted Hatch peppers cooked down to a slightly sweet jam that’s the perfect companion to the upfront Hatch heat.  Dark, roasted peanuts, and cajeta (goat-milk caramel) are folded in for more flavor than any pint of ice cream has a right to have. 
  • Rothschild Hatch & Jalapeño Simmer Sauce, Pineapple Relish, and Stone Ground Mustard Pepper-infused condiments? Hatch, yeah! This collection of Hatch-infused condiments is just want your kitchen needs.  Made with fresh Hatch chiles, roasted to smoky perfection, and flavored with tangy pineapples; zesty jalapeños; and spicy mustard seeds, we challenge you to let your creativity run wild.  Trust us, your burgers, hot dogs, seafood, steaks, chips, and chilis will thank you.
  • Beemster Hatch Aged Gouda The ultra-creamy texture of this young cheese comes from the milk of cows grazing on some of the newest, nutrient-rich, fresh, first grasses of early spring. Its melt-in-your mouth, delicate, butteriness is the ultimate backdrop for the sweet flavor of Hatch chiles. Oh, the casseroles you could make!

I promise you, you are going to want to make time in your calendar and room in your cart for all the smoky, spicy surprises that we have in store. See you on the 5th.

Want Breakfast Tomorrow Morning? Make It Tonight

That’s why overnight oats are a lifesaver, not to mention a breakfast-saver. What could be better than a hearty, nutritious breakfast that makes itself while you sleep?

Overnights oats are super-easy to make. All you need are milk (almond, soy, whole, skim, whatever your preference), oats, and something to put them in. Then you just soak the oats in milk overnight and serve them cold the next morning.

Our Bulk Department is full of oat options, and you can buy just enough to last however long you want. Then pick a recipe, follow it, then sleep!

Until you get to know your preference for consistency, start with a basic ratio of 1 part oats per 1 part milk. You can always add more milk for thinner mixtures.

Don't be afraid to get creative! Try adding new flavor combinations like:

  • Blueberries + pecans + honey (DFW folks! We highly recommend our Hyper Local Rooftop Honey sold at our Dallas Lovers Lane store.)
  • Coconut flakes + almonds + lemon zest
  • Apples + cinnamon + maple syrup
  • Peanut butter + banana
  • Applesauce + cinnamon 

If you still want your oatmeal fix in hot weather, overnights oats are the way to go.  If you’re one who has back to school on your radar, start experimenting now. You’ll be a pro at overnight oats by the time your mornings get crazy. And don't stop with breakfast. Mix up some oats for a great pre- or post-workout snack. 

Want Breakfast Tomorrow Morning? Make It Tonight

That’s why overnight oats are a lifesaver, not to mention a breakfast-saver. What could be better than a hearty, nutritious breakfast that makes itself while you sleep?

Overnights oats are super-easy to make. All you need are milk (almond, soy, whole, skim, whatever your preference), oats, and something to put them in. Then you just soak the oats in milk overnight and serve them cold the next morning.

Our Bulk Department is full of oat options, and you can buy just enough to last however long you want. Then pick a recipe, follow it, then sleep!

Until you get to know your preference for consistency, start with a basic ratio of 1 part oats per 1 part milk. You can always add more milk for thinner mixtures.

Don't be afraid to get creative! Try adding new flavor combinations like:

  • Blueberries + pecans + honey (DFW folks! We highly recommend our Hyper Local Rooftop Honey sold at our Dallas Lovers Lane store.)
  • Coconut flakes + almonds + lemon zest
  • Apples + cinnamon + maple syrup
  • Peanut butter + banana
  • Applesauce + cinnamon 

If you still want your oatmeal fix in hot weather, overnights oats are the way to go.  If you’re one who has back to school on your radar, start experimenting now. You’ll be a pro at overnight oats by the time your mornings get crazy. And don't stop with breakfast. Mix up some oats for a great pre- or post-workout snack. 

Beat the Heat with Cool Ice Pops

Also, ice pops combine a few of our favorite things—summer fruits, and our über-refreshing and intensely flavored Cold Pressed Juices, Lemonade, and Limeade.

The basic recipe for an ice pop is easy enough:

Get yourself some juice. Add any extras you want, like sugar or even other juice flavors. Pour the mixture in a mold. Add a stick, then freeze. 

Vary that second step by adding fresh fruit, and you've got Fresh Fruit Pops. Stop by our Produce Department and stock up on our Cold Pressed Lemonades and Limeades in flavors like Kale, Ginger, and Strawberry. Then pick up fresh lemons, limes, and strawberries to make fresh fruit popsicles. Peaches, pineapples, mangos, kiwi, nectarines, even slices of watermelon and grapefruit are pop-perfect!

There’s no hard-and-fast recipe to making fresh fruit pops, but a good rule of thumb is to use thin slices of big fruits, such as peaches and apples. When adding small fruits like kiwis, use two, pealed and sliced into ¼-inch rounds. Three-fourths cup is plenty for strawberries, and ½ cup of berries, like blueberries and raspberries, will suffice. 

Keep in mind you may need to adjust your measurements depending on the size of your molds. (The rule above works for 3-ounce molds.) You may also increase certain fruits and decrease others according to taste. When you've got that figured out, add just enough juice to your molds to cover the fruit. Add a stick, freeze for at least 8 hours, then enjoy your homemade, healthy treat! 

Bread Crisps are The New Thing You Need

The best part is they’re available in so many flavors—both made from our existing line of delicious breads and created brand new—that you’ll have a hard time choosing just one. 

Love sweets? How about Cranberry Walnut or White Chocolate Apricot Crisps? Thinking about breakfast? We were, too! We created Crisps from our famous Breakfast bread and our Seedsation bread, not to mention our 3 Seed bread and Raisin Pecan bread. And they're all ideal for dunking in tea or coffee! (Incidentally, we just had the amazing thought of trying the White Chocolate Apricot with a dollop of vanilla ice cream on top… Because that could be a little life-changing.)

If you’re thinking about a savory snack, you can’t go wrong with our Parmesan Bread Crisps (which are excellent with spaghetti!) or Parmesan & Herbs Crisps.  

Our Crisps are also great for entertaining. Create your own Bruschetta Bar with a selection of Crisps and toppings like pesto, tapenade, prosciutto di Parma, grilled shrimp, thin cantaloupe slices, our incredible Compania Felix Mozzarella di Bufala, even some of our salads in the Chef’s Case. Include extras like diced tomatoes, olive oil, and balsamic vinegar for drizzling, and you’re all set! 

Speaking of entertaining, Crisps make fun mini snacks, somewhere between flatbread pizza and a nacho, and equally awesome for enjoying in front of the TV. Load ‘em up with ham, turkey, or sausage and any cheese that strikes your fancy.

Planning dinner? Serve Crisps with chilis, stews, and pasta dishes. The possibilities are endless! 

Bread Crisps are The New Thing You Need

The best part is they’re available in so many flavors—both made from our existing line of delicious breads and created brand new—that you’ll have a hard time choosing just one. 

Love sweets? How about Cranberry Walnut or White Chocolate Apricot Crisps? Thinking about breakfast? We were, too! We created Crisps from our famous Breakfast bread and our Seedsation bread, not to mention our 3 Seed bread and Raisin Pecan bread. And they're all ideal for dunking in tea or coffee! (Incidentally, we just had the amazing thought of trying the White Chocolate Apricot with a dollop of vanilla ice cream on top… Because that could be a little life-changing.)

If you’re thinking about a savory snack, you can’t go wrong with our Parmesan Bread Crisps (which are excellent with spaghetti!) or Parmesan & Herbs Crisps.  

Our Crisps are also great for entertaining. Create your own Bruschetta Bar with a selection of Crisps and toppings like pesto, tapenade, prosciutto di Parma, grilled shrimp, thin cantaloupe slices, our incredible Compania Felix Mozzarella di Bufala, even some of our salads in the Chef’s Case. Include extras like diced tomatoes, olive oil, and balsamic vinegar for drizzling, and you’re all set! 

Speaking of entertaining, Crisps make fun mini snacks, somewhere between flatbread pizza and a nacho, and equally awesome for enjoying in front of the TV. Load ‘em up with ham, turkey, or sausage and any cheese that strikes your fancy.

Planning dinner? Serve Crisps with chilis, stews, and pasta dishes. The possibilities are endless! 

Treat Yourself to a Spoonful of Swoon

Our Texas July is inching toward triple-digit temps, and it also happens to be National Ice Cream Month. We’ve literally got a freezer full of ways you can celebrate. 

In addition to our perennial faves from High Road, Beth Marie’s, and Coolhaus, our Dairy/Frozen Buyer is swearing by McConnell's Fine Ice Cream. And when she swears, we listen. 

So what’s the deal with McConnell's, anyway? Well, if words like “clean,” “artisanal,” “local,” and “organic” pique your interest (and if you have several sweet teeth), you’ll want to give McConnell's Fine Ice Cream a try. 

Gordon “Mac” McConnell and his wife Ernesteen began McConnell's Fine Ice Creams in Santa Barbara, California, in 1949, where their mission was to craft artisanal ice cream from scratch. 

Think about that—“artisanal ice cream from scratch.” That would take an awful lot, right? Right. And McConnell's has an awful lot going for it:

McConnell's is not an ice cream company. It’s a dairy that was built in 1934.
This is where that “from scratch” business comes in. Because it’s a dairy, McConnell’s produces the base it uses in its ice creams. (Most ice cream producers buy bases from a dairy.) The McConnell’s base made in-house has a reputation as the creamiest you can find. 

Only the finest local, sustainable and organic, whole ingredients make it into McConnell’s ice creams.
The list includes: grass-grazed, Central California milk and cream, cage-free organic eggs, and pure cane sugar. But the McConnells don’t stop there. The list also includes every preserve, jam, fruit, chocolate, and coffee in their ice creams. 

McConnell’s doesn’t use any additives.
That means no: dairy hormones, antibiotics, starches, gums, stabilizers, preservatives, or syrups.  

The only way McConnell’s ice cream could be any better is if it boasted an other-worldly taste. Guess what? It does! Wait till you read about these flavors …

Churros con Leche – Oh, churros, how we love your crunchy, sugary-cinnamon goodness. Yes, of course we should enjoy you blended into a pint of silky cream.

Salted Caramel Chip – Sweet, salty, with a toffee taste and chunks of bittersweet chocolate? We need all these things. You do, too. 

Sea Salt Cream & Cookies – McConnell’s bakes the chocolate chunk cookies blended into their Sweet Cream ice cream. And then they add salt for a treat that’s nothing short of a spectacular.

Treat Yourself to a Spoonful of Swoon

Our Texas July is inching toward triple-digit temps, and it also happens to be National Ice Cream Month. We’ve literally got a freezer full of ways you can celebrate. 

In addition to our perennial faves from High Road, Beth Marie’s, and Coolhaus, our Dairy/Frozen Buyer is swearing by McConnell's Fine Ice Cream. And when she swears, we listen. 

So what’s the deal with McConnell's, anyway? Well, if words like “clean,” “artisanal,” “local,” and “organic” pique your interest (and if you have several sweet teeth), you’ll want to give McConnell's Fine Ice Cream a try. 

Gordon “Mac” McConnell and his wife Ernesteen began McConnell's Fine Ice Creams in Santa Barbara, California, in 1949, where their mission was to craft artisanal ice cream from scratch. 

Think about that—“artisanal ice cream from scratch.” That would take an awful lot, right? Right. And McConnell's has an awful lot going for it:

McConnell's is not an ice cream company. It’s a dairy that was built in 1934.
This is where that “from scratch” business comes in. Because it’s a dairy, McConnell’s produces the base it uses in its ice creams. (Most ice cream producers buy bases from a dairy.) The McConnell’s base made in-house has a reputation as the creamiest you can find. 

Only the finest local, sustainable and organic, whole ingredients make it into McConnell’s ice creams.
The list includes: grass-grazed, Central California milk and cream, cage-free organic eggs, and pure cane sugar. But the McConnells don’t stop there. The list also includes every preserve, jam, fruit, chocolate, and coffee in their ice creams. 

McConnell’s doesn’t use any additives.
That means no: dairy hormones, antibiotics, starches, gums, stabilizers, preservatives, or syrups.  

The only way McConnell’s ice cream could be any better is if it boasted an other-worldly taste. Guess what? It does! Wait till you read about these flavors …

Churros con Leche – Oh, churros, how we love your crunchy, sugary-cinnamon goodness. Yes, of course we should enjoy you blended into a pint of silky cream.

Salted Caramel Chip – Sweet, salty, with a toffee taste and chunks of bittersweet chocolate? We need all these things. You do, too. 

Sea Salt Cream & Cookies – McConnell’s bakes the chocolate chunk cookies blended into their Sweet Cream ice cream. And then they add salt for a treat that’s nothing short of a spectacular.

Is Your Grill Getting Its Fruits and Vegetables?

Like how to combine your grilling skills with your favorite summer fruits. 

We’re sure you’ve perused our Grilling Guide on how to grill veggies and fruits, and now that you’re up to speed, we’ve got some recipes for you.

First up: The Grilled Fruit Kabob

This one’s easy. Just cut your fruit in equal sizes and slide ‘em onto a pre-soaked bamboo skewer, and go! There are actually a couple more steps to follow. But not many! Check out the full recipe here. 

Tip: Our crisp, sweet Jazz or Envy apples from New Zealand and Large Kiwi, also from New Zealand, are just right for a fruit kabob. 

A grilled fruit kabob makes a great snack or appetizer. Pair them with veggie kabobs for lighter fare at your next barbecue or for a tasty vegetarian option!

Now let’s get serious. Ever added grilled fruit to your cocktails? It’s a delicious thing you should definitely try. Serious Eats has recipes that have us running to the Produce Department.

Turn grilled nectarines and our dark or tart cherries into a Grilled Summer Smash. Peach lovers, all that’s standing between you and a Grilled Peach Whiskey Sour is 15 minutes. 

Tip: Discover more sweet and savory peach recipes! 

If cocktails aren't your thing or if you’re hosting a contingent of non-drinkers, impress them with Grilled Lemonade. Dip lemon halves in sugar, grill them, and add a dash of rosemary and honey.

Rush out to our Produce Department and pick up peak-of-season summer fruits, then get your grill on! Let us know how they turn out!

Is Your Grill Getting Its Fruits and Vegetables?

Like how to combine your grilling skills with your favorite summer fruits. 

We’re sure you’ve perused our Grilling Guide on how to grill veggies and fruits, and now that you’re up to speed, we’ve got some recipes for you.

First up: The Grilled Fruit Kabob

This one’s easy. Just cut your fruit in equal sizes and slide ‘em onto a pre-soaked bamboo skewer, and go! There are actually a couple more steps to follow. But not many! Check out the full recipe here. 

Tip: Our crisp, sweet Jazz or Envy apples from New Zealand and Large Kiwi, also from New Zealand, are just right for a fruit kabob. 

A grilled fruit kabob makes a great snack or appetizer. Pair them with veggie kabobs for lighter fare at your next barbecue or for a tasty vegetarian option!

Now let’s get serious. Ever added grilled fruit to your cocktails? It’s a delicious thing you should definitely try. Serious Eats has recipes that have us running to the Produce Department.

Turn grilled nectarines and our dark or tart cherries into a Grilled Summer Smash. Peach lovers, all that’s standing between you and a Grilled Peach Whiskey Sour is 15 minutes. 

Tip: Discover more sweet and savory peach recipes! 

If cocktails aren't your thing or if you’re hosting a contingent of non-drinkers, impress them with Grilled Lemonade. Dip lemon halves in sugar, grill them, and add a dash of rosemary and honey.

Rush out to our Produce Department and pick up peak-of-season summer fruits, then get your grill on! Let us know how they turn out!