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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.

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Fire Roasted Peach Salad With Honeyed Walnuts

This salad combines the sweet complementing flavors of peach with dandelion honey. Arugula presents a deliciously sharp base while vanilla bean vinaigrette tops the salad with an element of tartness.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:10 Minutes

Ingredients

  • 1 cup

    walnuts

  • 3 tablespoons

    dandelion honey

  • 1 pinch

    fleur de sel salt

  • 2

    peaches, peeled, pitted and thinly sliced

  • 5 ounces

    pre-washed baby arugula

  • Fleur de sel salt, to taste

  • Freshly crushed black pepper, to taste

  • 1/4 cup

    extra virgin olive oil

  • 1/4 cup

    balsamic vinegar

  • 1 1/2 teaspoons

    vanilla bean paste

Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius.)

Place walnuts, honey and pinch of fleur de sel salt in a food processor and pulse until walnut pieces are small and honey covered.

Pour walnuts onto a parchment lined baking sheet and bake in preheated oven for about 12 minutes or until desired doneness has been achieved, checking and tossing walnuts pieces occasionally, for even baking.

Turn broiler on. Line broiler pan with aluminum foil and lightly coat with a non-stick cooking spray. Place peaches on foil lined pan and broil peaches for about three minutes on each side until tender and slightly charred, making sure to keep a close eye on peaches while broiling. Set pan aside, allowing peaches to cool.

To make dressing, whisk olive oil, balsamic vinegar and vanilla together in a small bowl and put aside.

Combine arugula with warm peaches and honeyed walnuts in a large bowl, cover with vanilla bean vinaigrette, toss and season with salt and pepper to taste.

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