This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can because it fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice.

It is one of the most reliable tunas in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your backpack! A definite can for your running bag or earthquake prep kit!

Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters in the Bay of Biscay in the Cantabrian Sea.

The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste.

Line caught and within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and then left to mature in the can for at least three months.

This aging process helps ensure that the product is moist and delicious when finally opened for a lovely picnic lunch!

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So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan, toss to coat, and crumble the tuna on top. Perfect when it's just you and a good book, or at a table for two.

See the Pasta with Tuna and Capers Recipe here!

This is a classic Italian pasta dish - perfect for the early fall when the potatoes and beans are coming into the market and you begin to have a hankering for heartier fare. Although it is traditionally made with Fettuccine, any long pasta will work - including Pappardelle.

In this case, the recipe calls for walnuts, as well as pine nuts. If the pesto becomes too thick, you can use some of the pasta water to thin the sauce. Be careful to add the liquid a little bit at a time - after you have combined the pasta, pesto and veggies together so it will not get too watery. It only takes a little.

See the Pasta with Pesto, Green Beans & Potatoes Recipe here!

We like these. The tomatoes are whole and nestled beautifully inside the can. The taste is pure tomato, the way a canned tomato should be, with no added elements, allowing you to be in control of how they’re flavored.

For almost 20 years we have had one favorite canned tomato from Italy.

So when this can of tomatoes came into our lives one day, I was a bit stubborn and hard-pressed to find a reason we should change.

And then I used them in my basic tomato sauce and knew they would become my new favorite. These are consistently sweeter tomatoes, with a richer, fuller color, and nice soft ends. These tomatoes worked just as they should, adding to a dish, without being too strong. Perfect.

They have just 3 ingredients: tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non-GMO, Gluten-Free, BPA-Free, Pesticide-Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference from one brand to the next!

These are truly exceptional tomatoes.

Shop Now for Posardi Sardinian Whole Tomatoes!

A wonderful garlic originating in Montana. A wonderful full tasting garlic with a hint of spiceness. Easy peel with large cloves. Wonderful raw as well as cooked.

Shop now for Montana Giant Hardneck Garlic!

Malucca Islands Nutmeg in Indonesia was once the most carefully guarded spice in the history of spice trading.

It was so greatly valued that the Portuguese - and then the Dutch - limited its cultivation to only two islands in the East Indies, putting to death anyone who might try to get in on the business.

Luckily, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, ending the nutmeg monopoly.

Peppery, sweet nutmeg is a traditional flavoring for cakes and gingerbread, biscuits and fruit. It is commonly used in milk puddings, and a little grated into cherry or apple pie adds indecipherable spiciness. It is excellent in savory dishes, especially sausages, fish, seafood and ragu.

It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions or mashed potatoes is a perfect finishing touch.

Think Beef Stroganoff or Mac’n’Cheese.

Shop now for Whole Nutmeg!

This recipe starts with two butterflied chickens, broiled until they are just short of done - about 10 minutes on the second side instead of 15 minutes. They are then coated with a delicious blue cheese mustard sauce and bread crumbs, and then broiled for another 10-12 minutes.

See the Blue Cheese Mustard Chicken Recipe here!

We have tasted a lot of mustard over the years. And many are fun to have around. If I could only have one mustard it would be this one. Versatile and full-flavored and tastes like you want and expect Dijon to be. More complex and simple at the same time. Not too much of anything, just the right amount!

Shop now for Fallot Dijon Mustard!

This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmers' Markets. This is my favorite Debrorah Madison Cookbook. An essential cookbook for every library!

The original recipe calls for traditional Dijon mustard, but we have tried it using every Edmond Fallot Mustard we have and it is always absolutely fabulous.

It's good on all green veggies...just be sure to let the butter melt on the cooked vegetables right before serving.

See the Brussels Sprouts with Caper Mustard Butter Recipe here!