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products.txt
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products.txt
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CONTENT
=======
DAIRY & EGGS
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- eggs
- brown eggs x
- white eggs x
- milk & cream
- whole milk
- skim milk
- creme fraiche
- sour cream
- heavy cream
- half and half
- buttermilk
- yoghurt
- plain yoghurt x
- vanilla
- raspbery
- strawberry
- assorted pack
- cheese
- cheddar x
Creamy and sharp, this is the best cheese to slap on your grilled chesse sandwich. Sold by quarter pound blocks.
- swiss
A mild cheese with a beautiful balance of sweet and nutty. Its characteristic holes dictate its profile: larger holes, more flavor. Sold by quarter pound blocks.
- mozzarella
Its fresh, milky flavor is perfect for pizza. If that's not on the menu, then layer it between lasagna sheets to give your dish some extra stringiness. Sold by 100 gram balls.
- cream cheese
Soft and mild-tasting, best enjoyed on freshly toasted bread. Comes in a variety of flavors in a wheel of 8 wedges.
- brie x
It is stinky, fruity, and nutty, the quintissential French cheese. Best served baked, grilled, or with some wine. Sold by the wheel.
- gouda x
Sweet, yet nutty, this semi-hard cheese pairs perfectly on crackers and a glass of wine. Sold by the wedge.
- roquefort x
One of the most known of the blue cheeses, its sharp tang and crumbly texture is attributed to its blue moldy veins. Sold by the wedge.
- parmesan x
Fruity, nutty, and slightly salty, this cheese is best grated over pasta dishes or incorporated in sauces. Comes in wedges or pre-grated for those on-the-go.
- all dairy & eggs
FRESH PRODUCE
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- fruits
- vegetables
- mushrooms
Sustainably farmed on compost, mushrooms make the ultimate recyclers. Using leftover cotton hulls, almond husks, corn cobs, and saw dust, mushrooms sold on La Hacienda make use of the materials left over in the agriculture industry.
- portabella xx
Dense and rich, this large mushroom makes a wonderful meat substitute. Their firm texture can withstand grilling and stuffing making them a great appetizer, or main course.
- white button xx
With a mild taste and soft texture, the button mushroom should be a staple in all pantries. Its neutral-leaning flavor makes a wonderful inclusion to pizzas, soups, and stir-fry.
- cremini xx
A younger portabella, this mushroom has a darker, firmer and more robust flavor. It can be used interchangeable with its lighter cousin, the button mushroom. Great addition to hearty sauces and meat dishes.
- poplar xx
Often sold dried in many Asian stores, this nutty and crunchy mushroom gives hot pots and stews an additional depth in flavor and texture.
- king trumpet xx
The bigger and meatier cousin of the oyster mushroom. When cooked, its stem lends a rich umami flavor and meaty texture. Great in saucy stir-fries as it soaks up stronger flavors like garlic or say sauce.
- shiitake xx
Their distinct woody aroma reminds diners of its oriental roots. Fresh versions go great in stir fries while dried versions, when reconstituted, give an intense, full-bodied flavor profile to soups.
- oyster xx
Coming in a variety of colors, but mostly as pale white, these delicate mushrooms lend a briny flavor and lacelike texture to most dishes. Commonly accompanies saucy Japanese and Chinese stir-fries.
- enoki xx
These tiny white long-stemmed mushrooms lends a crunchy texture when raw. Perfect as a stuffing in heartier proteins, such as chicken thighs or bacon.
- porcini x
Only available in late summer and fall, these woody mushrooms are a staple in Italian and French cooking. Best used in robust pasta sauces and is a great accompaniment to lasagna or risotto.
- mixed x
Our half pound bag of mixed mushrooms contain the best the season has to offer. In warmer months, one bag will have a mix of button, oyster, and enoki; while during the colder seasons, these will be a mix of porcini, shiitake, and cremini.
Packaged in half pound compostable containers.
Learn more about our producer.
- all fresh produce
MEAT
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- beef
- ground*
Comes in regular or lean types of ground meat, coming from either the chuck or round. Perfect ofr making that meaty bowl of pasta.
- short rib*
Inch thick cuts of meat from the rib. Includes short portions of rib bone. Popular in many international cuisines.
- shank*
Coming from the leg of the animal, includes large chunks of bone, marrow, and connective tissue. Luxurious when braised for hours over low heat.
- rib roast*
Immensely tender, this standing rack of either 3, 5, or 7 ribs is perfect for a family or large gatherings (or for yourself, we won't judge).
- burgers*
With a 70%/30% lean-to-fat ratio, these juicy, flavorful burgers will make sure you get nominated to host every cookout. Comes in a variety of flavors from smoked cheddar to maple bacon.
- stir fry strips
Tenderloin cut into 1-inch strips perfect for making pastas, stir-fry, or stroganoff.
- stew beef*
Brisket cut into 1-inch cubes perfect for slow-cooking or braising.
- skirt steak*
Also known as the flank steak, this cut tends to be on the chewy side. However, it has great flavor when grilled and pairs well with salads.
- NY strip steak*
Despite being tougher than its neighboring cuts, the New York strip steak can still be flavorful and tender when cooked correctly.
- sirloin*
A tougher and leaner cut of meat, the sirloin is best cooked thin and rather quickly or slow-cooked to tenderize its proteins.
- porterhouse*
Directly situated above the t-bone, its taste profile and tenderness is similar to that of it - flavorful and soft.
- ribeye*
Its high fat content makes it the ideal cut of steak. Tenderness and texture is second to none. DO NOT overcook.
- t-bone*
Known for its characteristic T-shaped bone, this cut has a smooth and savory flavor. Perfect for grilling or quickly seared over melted butter.
- filet mignon*
One of the most tender and flavorful cuts of beef, and also one of the most expensive. Cook medium rare to get the best possible dining experience.
- chicken
- whole*
Sold either trussed, spatchcocked or cut in pieces. Perfect for roasting during a Sunday brunch. Includes back bones and giblets.
- ground
Ground chicken breast for that healthy alternative.
- wings*
Sold with wing already cut from the drumette. Perfect for buffalo wings or as a deep-fried side dish.
- thighs*
Dark meat, skin on. Sold by the dozen. Comes in bone in or boneless varieties.
- breasts*
White meat, skin off. Sold by the pound.
- drumsticks*
The perfect part for fried chicken. Air cooled to produce that perfectly crisp skin.
- lamb
- ground
- lamb chops*
- rack of lamb*
- lamb shoulder
- lamb leg*
- lamb shank
- pork
- pork belly
- tenderloin
- pork ribs
- pork sausage
- picnic shoulder
- boston butt
- pork chop
- bacon, and varieties
- pancetta
- all meat
FLOUR, GRAINS, & BEANS
-----
- flour
- unbleached white flour x
- ap flour x
- bread flour x
- cake flour
- whole wheat flour
- corn flour
- beans
- kidney
- white
- chickpeas
- split peas
- green lentil
- black lentil
- pinto beans
- grains
- white basmati
- brown basmati
- quinoa x
- quino tricolor x
- couscous
- short grain rice
- jasmine rice
- brown rice x
- wild rice x
- all flour, grains, & beans
SNACKS & SWEETS
-----
- snacks
- sweet treats
- all snacks & sweet treats