Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Cheesy Garden Chowder
Take advantage of your garden’s (or Farmer’s Market’s!) bounty with this tasty soup. Fresh broccoli, carrots, celery, and potatoes make up this meatless dish. Warm Hungarian Paprika heats up this classic soup recipe. Pair it with some crusty bread for a complete meal!
Level of Difficulty:Easy
Cook Time:30 Minutes
Prep Time:15 Minutes
- 2 tablespoons
- 1/2 cup
- 1 stalk
- 3-4 cups
vegetable broth or beef broth
- 2 large
chopped baking potatoes
- 1 tablespoon
- 1 cup
heavy whipping cream
- 1/2 cup
- 1 teaspoon
- 2 stalks
- 2 cups
Melt the butter in a large soup pot. Add the onion, carrots, and celery. Sauté over medium heat for about 5 minutes, until the veggies are lightly softened.
Add the chopped potatoes and pour in enough broth to cover all the vegetables. Cover and boil for 15-20 minutes, or until the potatoes are soft.
Add half of the heavy whipping cream to the cornstarch, stirring to remove any lumps. Pour in the rest of the cream, then add to the soup. If the soup seems too thick, you can add water.
Stir in the broccoli and paprika, then replace the top. Cook for another 5 minutes, or until the broccoli is tender. You may use an immersion blender to puree some of the broccoli chunks. Stir in the cheese. Serve immediately!
Store any leftovers in the fridge for up to 3 days. Does not freeze well.
* Use your favorite shredded cheese, but I really like Kraft 3-Cheese Blend with Philadelphia Cream Cheese.