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Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...