Bay Scallops

Delicate and sweet, bay scallops are the petite jewels of the sea. Their tender texture and mild briny flavor make them a delightful addition to any dish.

Notes

Bay scallops are smaller and more tender than their larger cousins, sea scallops. They cook quickly, so keep a close eye to avoid overcooking.

Uses

seared as a quick appetizer
added to pasta dishes for a touch of the ocean
incorporated into risottos for a burst of briny flavor

Replacements

sea scallops (for a larger option)
mussels or shrimp (for similar seafood essence)

Ham Steak

A thick, juicy cut of cured ham, offering a rich, savory flavor with a tender yet slightly chewy texture.

Kiwi

The kiwi, scientifically known as Actinidia deliciosa, is a small, fuzzy, brown fruit originating from China, though it is most commonly associated with New Zealand, where it was first commercially cultivated. Its vibrant green flesh is dotted with tiny black seeds and is both juicy and tender, offering a unique flavor profile that is simultaneously sweet and tangy with a hint of tropical complexity. The texture is smooth and soft, yet with a slight firmness that holds up well in both fresh and cooked preparations. In cooking, kiwis are versatile: they can be eaten raw, blended into smoothies, or used as a garnish. They also contain an enzyme called actinidin, which can tenderize meat when used in marinades but may interfere with gelatin setting in desserts.

Recipes to try

Sausage and Spinach Stuffed Shells Bake

Creamy ricotta and hearty sausage nestled in pasta shells, crowned with a blanket of melted mozzarella and fresh spinach.

Roasted Vegetable and Goat Cheese Grain Bowls

Warm, roasted veggies mingle with creamy goat cheese over a bed of nutty grains for a comforting yet vibrant meal.