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Culinary Traditions

Haak ka Saag

Our Weekly Sale from April 13th – 19th celebrates the culinary traditions of Vaisakhi. This spring holiday, also known as Baisakhi, is traditionally celebrated on either April 13th or 14th and has been celebrated as a harvest festival in Punjab – an area of northern India – for a long time, even before it became so important to Sikhs. In 1699, Guru Gobind Singh chose the festival as the moment to establish the Khalsa – that’s the collective name given to Sikhs who’ve been baptized, and thus marks the time when Sikhism was born as a collective faith. Like many celebratory holidays, Vaisakhi is marked with singing, dancing, parades, colorful attire, and delicious foods that honor the harvest. With this in mind, we share this haak ka saag recipe hailing from the Punjab region of northern India. The recipe’s author describes it as “lip-smackingly good peasant food” which pairs well with the tandoori chicken recipe also featured this week on our Blog and Weekly Sale display

Dumpling Wrappers

Making your own dumpling wrappers at home might sound intimidating, but there’s really nothing to it! With just flour, water, and a few simple steps, you’ll be rolling out wrappers like a pro! Our Weekly Sale from January 19th – 25th celebrates the culinary traditions of the Lunar New Year, celebrated on Sunday, January 22nd this year. Lunar New Year, Chinese Chunjie, Korean Seollal, Tibetan Losar, and Spring Festival all describe the celebration that begins with the first new moon of the lunar calendar and ends on the first full moon, 15 days later. The Lunar New Year festival is thousands of years old, and today nearly 25% of the world’s population participates in this celebration. Pork dumplings, or jiaozi, are the quintessential dish of Lunar New Year celebrations and you’ll find many of the items needed to make a batch featured in the Weekly Sale, making it a perfect time to give this dish a try! You’ll find the pork dumpling recipe at our Weekly Sale display or on our blog and this dumpling wrapper recipe will help you craft the perfect vehicle for your dumplings!

Khichdi

Our Weekly Sale from January 12th – 18th celebrates the culinary traditions of Makar Sankranti, which is a Hindu observance and festival celebrated on January 15th this year. Makar Sankranti marks the transition of the Sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the Sun is regarded to have moved from the southern hemisphere to the northern hemisphere on this day in the Hindu calendar, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Makar Sankranti is observed across India with festivals, fairs, ceremonial swims in sacred waters, dances, kite flying, bonfires, and feasts of popular Indian foods such as this khichdi recipe, which pairs nicely with the raita recipe that you’ll also find on our blog and at the Weekly Sale display!

Shrimp and Okra Gumbo

With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and/or gumbo file powder (made from ground dried sassafras leaves), along with a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. With so many options, every family has perfected its own treasured recipes, which leads to an impassioned debate on which one is best. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There’ve been a lot of problems solved in that dining room over a bowl of gumbo.” 

Our weekly sale from December 29th – January 4th celebrates the culinary traditions of Kwanzaa (which spans from Dec. 26 to Jan. 1, and New Year’s Eve/New Year’s Day celebrations. You’ll find Henry & Lisa’s shrimp, organic Bionaturae tomatoes, and bulk long-grain white rice featured in the sale, so it’s a perfect time to whip up a batch of this authentic shrimp and okra gumbo from the award-winning Gumbo Shop in New Orleans, Louisiana! 

Shrimp and Okra Gumbo

With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and/or gumbo file powder (made from ground dried sassafras leaves), along with a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. With so many options, every family has perfected its own treasured recipes, which leads to an impassioned debate on which one is best. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There’ve been a lot of problems solved in that dining room over a bowl of gumbo.” 

Our weekly sale from December 29th – January 4th celebrates the culinary traditions of Kwanzaa (which spans from Dec. 26 to Jan. 1, and New Year’s Eve/New Year’s Day celebrations. You’ll find Henry & Lisa’s shrimp, organic Bionaturae tomatoes, and bulk long-grain white rice featured in the sale, so it’s a perfect time to whip up a batch of this authentic shrimp and okra gumbo from the award-winning Gumbo Shop in New Orleans, Louisiana! 

Pernil Pork Tenderloin

This fantastic recipe from native Puerto Rican chef Von Diaz, which is adapted from her cookbook, Coconuts and Collards, is a Puerto Rican dish that’s traditionally made with pork shoulder and roasted low and slow for several hours. Because tenderloin can cook much faster and hotter and stay tender, you get to Pernil in under 30 minutes with this recipe!