Food Union

09/08/2026

Gift Boxes_ Some times a little something, something is just perfect.
Birthday, Hostess Gift, New Neighbor, Just Because.

09/06/2026

New Blog Post: How about Them Apples.
Sneak peak its about apples and Chef Hill
📸 Blossom Hill Orchard
Link in bio
https://thisisfoodunion.blog/2026/09/02/how-do-you-like-them-apples/

08/29/2026

Don’t have five days and 30 ingredients hanging around to make Mole Poblano?

Same.

Thankfully, XILLI does. Their Mole Poblano really does contain 30 ingredients and takes 5 days to make—chiles, nuts, seeds, spices, Mexican chocolate and a whole lot of things I’m happy to let someone else deal with.

Roasted chicken is the obvious answer. And a very good answer.

But what else?

I’m thinking roasted sweet potatoes. Enchiladas. Eggs. Grilled pork. Roasted cauliflower. Maybe even spooned over crispy potatoes with a little crema.

Basically, you buy the jar and take credit for dinner.

Any other mole ideas out there?

08/29/2026

Piedmont Pennies are small-batch cheese biscuit crackers made in North Carolina from an old family recipe, with real sharp cheddar and plenty of crunch.
A satisfying snack, yes. But you know what’s even more satisfying?
That cheesy crunch dust at the bottom of the bag.
Sprinkle it over a salad, roasted vegetables or fish. Use. It. All. Up.
Or, as we like to say: Empty That Jar.
If you’re going to spend $ on premium stuff, you must love every last crumb.

08/27/2026

08/27/2026

Cute little Spanish goat cheese, Cana de Cabra. Seriously everyone loves this cheese. And how extra cute is it on the little plate from ?

08/26/2026

Last week for the end of summer sale.
NOW take an extra 20% off already reduced prices.

08/25/2026

Burrata is in the house. Grab your tomatoes and join the party!

08/25/2026

Oh my heart… My Spotify list has changed for the week. RIP Dolly

08/25/2026

I’m a little picky about pasta.

Okay. A lot picky.

Mancini is one of those pastas where all the little things matter. They grow their own durum wheat in Le Marche, Italy, turn it into fresh semolina and shape the pasta through bronze dies—giving it that slightly rough texture that grabs onto your sauce instead of letting it slide right off.

Then they slow-dry it at low temperatures.

Basically, they take their pasta very seriously. Which I appreciate.

Bucatini is my personal favorite. Fat spaghetti with a hole running through the middle? Of course it is.

But we have several shapes in the shop right now, because apparently choosing a pasta shape is one of life's more important decisions.

Pick your shape. Pick your sauce. Pretend you're in Italy.

Dinner handled.