Make Hearty, Healthy Meals with Frontier Soups

We are so excited about our new Frontier Soups! Frontier Soups are dry mixes that make hearty, healthy, homemade soups. All are 100% natural and gluten-free, with no added salt or preservatives. Each mix makes a pot of soup big enough for six to twelve servings, which means there might be enough for leftovers!  Check out the varieties we carry in the photos below. Our mouth waters just looking at them.

frontier-soups-corn-chowder_mix

frontier-soups-sausage-lentil-mix

frontier-soups-eleven-bean-soup-mix

frontier-soups-colorado-campfire-chicken-stew-mix

 

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Stonewall Kitchen Sriracha Teriyaki Sauce

Are you a fan of Sriracha? Then you’ll love our new Stonewall Kitchen Sriracha Teriyaki Sauce! This spicy sauce mixed with soy sauce and a dash of honey create a burst of flavor for your next pork or seafood dish. It’s great for dipping, too!

stonewall-kitchen-sriracha-teriyaki-sauce

Spotted this on our Pinterest? Give us a call if you’d like to know more! (559) 638-2635

The Perfect Tool for Strawberry Season

The Reedley Downtown Association shared this article earlier about locally grown strawberries and fruit stands.

After you’ve read it and traveled to your nearest local fruit stand, visit us to pick up a strawberry huller. One pinch removes the hull, making them easier to snack on and look pretty for an awesome food presentation!

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Spotted this and fell in love with it on Pinterest? Give us a call! (559) 638-2635

National Blueberry Pancake Day and a Yummy Recipe!

Happy National Blueberry Pancake Day! Toss fresh blueberries into pancake batter to add color, antioxidants, and more flavor.

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Here’s a yummy blueberry pancake recipe we found online:

blueberrypancakes

 

Directions

  1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.