Pearl couscous (sometimes called Israeli couscous) came to Greece from the Eastern Mediterranean. Women would patiently roll out the little balls of pasta to then prepare a filling meal. Agrozimi has kept this tradition, continuing to make the pasta by hand with the finest durum wheat semolina and fresh spring water from their village of Arávissos, with slow, natural drying. By using freshly pasteurized eggs and milk instead of powdered, they ensure a higher-quality, richer flavor. As an added bonus, the 500gr. package yields much more than the typical pasta packages, weighing in at 17.6oz. or 1.1lbs cooked. The product contains no preservatives, additives, artificial flavors or colors.

Usage Suggestion:

Couscous with veggies

Cook the couscous as directed on the package. Reserve a half cup of the cooking water when it is ready, and drain off the rest of the water. Set the couscous & its cooking water to the side. Saute onion, garlic, and frozen chopped spinach in butter or olive oil until all veggies are slightly soft and cooked through. Add 1/2 glass of white wine to the veggies. Once the wine has reduced by 50%, add frozen peas. Take veggies off the heat and mix the couscous with a bit of olive oil and grated Parmesan; if the couscous needs moistening, add some of the reserved cooking water. Season to taste with salt & fresh ground pepper and top with Greek black olives, if desired.

Pasta from the small hill town of Gragnano outside Naples has been known for its superior quality of centuries. Pure and sparkling waters, the sea breeze blowing over lush mountains and the mastery of man are at the origin of a story that has lasted for 5 centuries: the union between the city of Gragnano and the art of pasta. Members of the Di Martino family have owned & run their factory since 1912 so a passion for pasta has always been interwoven with their family history. Their ability to mix the tradition and technology along with the selection of raw materials is the secret of the high quality of their pasta. Top quality pasta.

Artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available, this true Artisanal Pasta from Gragnano is the first to offer gluten-free line. La Fabbrica della Pasta have been family-owned producers for 3 generations, and they transferred all the magical secrets of the true Artisan Pasta of Gragnano to their Gluten-Free products. Even if you don’t follow a gluten-free diet, you will love the toothsome quality and distinctive flavor of these oversized shells, and seek them out again & again. There are endless uses for this pasta: for stuffed shells, as a vehicle for hors d’oeuvres, even baked in casseroles!

A great classic of the Neapolitan tradition, these pasta “tubes” can be baked, sauteed, topped with any imaginable sauce, etc. Members of the Di Martino family have owned & run their factory since 1912 so a passion for pasta has always been interwoven with their family history. Their ability to mix the tradition and technology along with the selection of raw materials is the secret of the high quality of their pasta. The packaging of this pasta was designed by fashion icons Dolce & Gabbana, adorned with whimsical designs of famous Italian landmarks and artwork celebrating the Italian family meal.

Basmati is a variety of long-grained rice originating in the foothills of the Himalayas. Jyoti Natural Supreme Basmati undergoes an aging process to dry it as thoroughly as possible, which in turn concentrates its flavors and aromas, making for a distinctive nutty flavor and unique, slightly floral aroma. It is traditionally served in Indian and other South Asian cuisines but can substitute for regular rice in any context in which a more flavorful rice is desired. 32 oz. bag.

Pairs with: curries, vegetables, meat, fish or poultry; use in pilafs, Biryani dishes, etc. Substitute for regular rice anywhere a more flavorful starch is desired.

Suggested Usage: Quick Basmati Rice Pilaf

This is a classic and flavorful way to use Basmati rice; it makes a versatile side dish that can be paired with just about any main dish. Serves 6.

INGREDIENTS

• 2 tablespoons butter

• 1 medium yellow onion, diced small

• 6 garlic cloves, chopped

• 1 cup Jyoti’s Basmati Rice Supreme

• 2 1/2 cups chicken or vegetable stock

• Fine sea salt and freshly ground pepper

To Garnish (Optional)

• Minced parsley and or/cilantro

• Chopped almonds

Directions

1. In a wide pan with a lid, melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.

2. Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.

3. Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with herbs and almonds if using and serve.

Made from only the freshest raspberries, this brilliantly blended sauce is as delicious as it is daring, and has garnered awards and accolades across the globe for more than a decade. A perfect blend of raspberries and chipotle peppers, this smokey, sweet and spicy sauce makes meat, fish and fowl extraordinary!.

Pair with: Roasted or grilled pork, chicken, beef, game

Usage Suggestion: Preheat grill to medium. Rinse 1 lb boneless, skinless chicken thighs and pat dry. Place chicken on grill on medium heat for about 15 minutes, turning one time and frequently basting alternately with the Original Roasted Raspberry Chipotle sauce, then melted butter. To serve, drizzle the chicken with additional sauce.

The initial smokey flavors of beef, onion, garlic and soy sauce are rounded out with the sweetness of whiskey and brown sugar for a savory glaze that is irresistible. Perfect for glazing grilled meats like pork, beef and chicken, this sauce is also great mixed into baked beans or spread on burgers.

Pair with: Baked or grilled pork, beef, fish & chicken; Mix with baked beans & meatloaf; Spread on sandwiches & burgers

Usage Suggestion: Smokey Whiskey Grilled Pork Tenderloin

1/2 cup olive oil
2 teaspoons minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon sea salt
1-1/2 teaspoons freshly ground black pepper
1(5-6 pound) pork loin roast
1-3/4 cups Smokey Mountain Whiskey Glaze

Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Whisk to blend well. Butterfly the pork loin roast, then place in a zip-sealing bag and pour seasoned oil over. Marinate up to 12 hours in refrigerator. Heat a grill to medium-high heat. Place pork loin roast on grill. Sear roast approximately 5 minutes per side to seal in the juices. Move coals to side opposite roast. Grill the meat approximately 45 minutes, turning often, until an instant-read meat thermometer inserted into the center of the meat registers 160 degrees. While meat is grilling, pour the Smokey Whiskey glaze into a small saucepan and heat the sauce through. Brush meat with the glaze the last 5 minutes and allow to caramelize. Remove meat from heat and set aside, loosely covered with foil, for 10 minutes, to rest. This helps retain juices in the meat. Slice meat as desired and serve with more warmed sauce. Serves 6.

Jyoti Classic Masala sauce helps you create classic Indian dishes in the comfort of your own kitchen. Pair with the veggies, seafood or meat of your choice; the unique blend of spices in this versatile tomato-based curry sauce will complement whichever ingredients you choose and impart an authentic Indian flavor to your creation. Product of the USA.

Pair with: meat, poultry, fish, vegetables

Suggested Usage: Chickpea & Vegetable Curry

Saute a diced onion and 1 chopped garlic clove in a skillet in 1 Tbspn of Canola or vegetable oil until softened. Add 1.5 pound of mixed frozen vegetables of your choice (peas.carrots, green beans, spinach or kale, and eggplant are great choices) and cook at medium heat until the vegetables are heated through. Add 1 can of Classic Masala sauce + 1/2 cup water to the veggies. Add one 16 oz. can of drained chickpeas to the mixture and stir well. Continue heating for 2-3 more minutes , add chopped cilantro (as desired) and serve over rice. Serves 4-6.

Jyoti Saffron Cream sauce is a mild, creamy and flavorful sauce to use as the base for vegetables, tofu, seafood or poultry curries. Made with fresh cream and tomato, onion and pure saffron, this sauce empowers you to be your own Indian chef. Product of USA.

Pair with: poultry, fish, vegetables, tofu

Suggested Usage: Saffron-Infused Tofu & Vegetable Curry

Saute a diced onion and 1 chopped garlic clove in a skillet in 1 Tbsp of Canola or vegetable oil until softened. Drain and press 1 pound of cubed extra firm tofu to remove excess moisture. Add it to the pan and cook 5 min. stirring continuously until lightly browned. Add 3/4 pound mixed frozen vegetables of your choice (peas.carrots, green beans, spinach or kale, and eggplant are great choices) and 1 large diced fresh tomato (or 7 oz. canned tomato, drained) and cook at medium heat until the vegetables are heated through. Add 1 can of Saffron Curry sauce + 1/4 cup water to the veggies. Continue heating for 2-3 more minutes , add chopped cilantro (as desired) and serve over rice. Serves 4-6.

Jyoti Dal Makhani is a low fat Indian heat-and-serve product made with a choice combination of lentils and beans that serves as a side dish or soup, or main dish when paired with rice. This aromatic, mildly spiced wholesome Dal is flavored with spices, herbs and lemon juice. With this product you will experience home-style Indian cooking, made in small batches with fresh, natural ingredients that deliver authentic tastes and aromas. No preservatives, nothing artificial.

Pair with: rice, naan bread; use as a side dish to complement other Indian dishes.