If you have a flair for fungus in your diet, or delicious vegetables in general, Ruth-Anne’s Gourmet Market has some delectable new products for you to try.
River Valley Kitchens, source of six new Ruth-Anne’s products, began as a specialized mushroom farm to help supply the family restaurant, and has expanded to having their own line of fresh vegetable sauces, dips and other products. Located in the Fox River Valley in Burlington, WI, everything is made with fresh, high quality local vegetables, and you won’t find any artificial preservatives, thickeners or anything else not home-grown on the ingredients list.
The River Valley Kitchens Caponata Sauce is a sensation of well blended taste waiting for your appearance. Eggplant based, this sauce includes a variety of vegetables blended in olive oil and red wine vinegar with a dash of salt, pepper and oregano. The flavor is smooth and remarkably fresh, filled with accents of olives and onion and tomato. A thick, chunky sauce, the Caponate does not actually include mushrooms, but is recommended as a topping for a portabella sandwich, as well as breads and pizza. The sauce could add a flavor kick to many dishes and sandwiches.
River Valley Kitchens also supplies us with their Portabella Salsa with cilantro and lime, an excellent new take on an old classic. While including the tomatoes and peppers and garlic like is expected of salsa, this chip dip has portabellas as a main ingredient. The smooth flavor of the mushrooms is then given a kick of zest by lime juice and cilantro, with just a bit of cumin for zip. The blend of spices and flavors makes the classic salsa a whole new product, great for parties or your own personal snack.
Ruth-Anne’s is also proud to present Spicy Pickled Mushrooms. Pickled by River Valley’s own process with pieces of onion, jalapeno and red chili pepper, you receive the taste of mushrooms plus a little, pickled kick. Everyone loves some pickled veggies, and these mushrooms speak for themselves.
If you’re looking for a new, unique appetizer to bring to your next party or social event, check out our River Valley Kitchens Asparagus Spinach Dip Mix. Made with tomatoes, asparagus, spinach, onions and a variety of peppers, this dip is full of substance and flavor as opposed to those runny dips you often find. Mix the ten ounce jar with eight ounces or room temperature cream cheese and then chill, and you have a fresh, different dip to take to any gathering.
If you’re bored of the same old marinara pasta sauce, come in to check out the River Valley Kitchens Wild Mushroom Burgundy Pasta Sauce. Sure it’s still pasta sauce, but it breaks out of the norm with portabella and porcini mushrooms, Burgundy wine, shallots and Thai chili peppers. You get the classic flavor of tomato-based pasta sauce mixed in with the novelty and variety of something a little different, blended together into a perfect whole that’s sure to be a crowd pleaser.
Last, but not to be considered least, Ruth-Anne’s now has River Valley Kitchens Spicy Mushroom Ketchup and Steak Sauce. Made with portabella mushrooms, wasabi, jalapenos, onion and garlic, worstershire and soy and more, this sauce is guaranteed to give a whole new kick to your dinner. All the normal flavors mixed with some new spice and zest, accent you steak, or burger, or marinated chicken, with this not-quite-average sauce.