We’re thrilled to announce the launch of our new seasonal dips as well as three new, house-made salsas, and the debut of our house-made salad dressings. Our chefs have been tasting and testing to bring our guests peak season flavors and new classics, just in time for beautiful spring weather and al fresco dining.
Our house-made Labneh is as rich as it is creamy, made with Straus whole-milk yogurt that is strained for 22 hours to drain away much of the whey. It’s then topped with extra-virgin olive oil and beautiful za’atar for flavor and texture. It’s the perfect dip for crudité and pita bread or chips, amazing with spring lamb, excellent with grilled salmon (chef’s tip: fold in some chopped dill), and lovely in the morning smeared on toast with honey and crushed hazelnuts. As versatile as it is delicious, it also serves as a savory sandwich spread or a creamy salad dressing (just add lemon juice and a touch of vinegar).
Our new Pea Hummus showcases the peak season flavors of spring peas, combining English peas and snap peas with garlic, tahini, mint, and lemon juice for a seasonal take on traditional chickpea hummus. We love it with grilled salmon.
Beyond dips, our house-made salad dressings are now available by the bottle including our classic Lemon Vinaigrette, our Miso-Ginger Vinaigrette, and our Caesar Dressing. Your salads won’t be the same!
Finally, we’re introducing three new, house-made salsas to spice up your kitchen: a Roasted Tomato Salsa with tomatoes, onion, cilantro, jalapenos, akin to a classic “salsa mexicana,” a Tomatillo Salsa made with tomatillos, avocado, cilantro, onion, and jalapenos, and finally, Irma’s Salsa, a mole-esque salsa with ancho and chipotle peppers and tomatoes named after Chef Eddy’s wife as it is her recipe (chef’s tip: brush Irma’s salsa on fish or chicken, or use it as a sauce for enchiladas). Whether you’re having a park picnic or planning a dinner party, our new dips, salsas, and salad dressings will make the perfect addition to impress your guests!