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RECIPES

Green Goddess Dip

Prep: Trim watercress sprigs (from 1 large bunch). Chop chives. Chop tarragon. Peel garlic clove. 

1. Combine first 5 ingredients in processor; blend 5 seconds....

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RECIPES

Japanese Hot Pot with Chard & Bok Choy

Prep: Roughly chop head of bok choy. Cut tofu into squares.

1. Bring stock or water to a boil and add mushrooms, thick bok choy stems and vermicelli. 

2. Cook...

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RECIPES

Marinated Mushrooms

Prep: Coarsley chop oregano. 

1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.

2. Whisk...

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RECIPES

Massaged Kale Salad with Roasted Onion & Tomatoes

Prep: Chop avacado.

1. Preheat oven to 400 degrees. Slice the onion into half-moons and cut tomatoes in half. Toss with 1 tablespoon olive oil and a pink of salt and...

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RECIPES

Parsley, Fennel, and Celeriac Salad

Prep: Peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Mince shallots.

1. Tear enough fennel fronds into small sprigs to measure 1 1/2...

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