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Five New Products
(and a quick trip to Spain)   

Effie's Corncakes 

Effie's Homemade Corncakes

Joan MacIssac and Irene Costello of Effie's Homemade drew inspiration from American classics such as cornmeal flatbreads, corn pones and johnny cakes for their corncakes. The sweetness of the corn shines through in these crisp, buttery biscuits. A touch of anise makes these cakes the perfect mate for a succulent goat cheese such as Coupole or a hearty jam. These aren't just for snacking--substitute Effie's Corncakes for graham crackers for a delightful crust for cheesecake. Also try Effie's Oakcakes.

 

 

 

M'Hamsa Hand-Rolled Couscous with Peppers 

M'Hamsa Hand-Rolled Couscous with Peppers

Produced in the traditional Berber method, these M'Hamsa or 'sundried wheat grains', are hand-rolled and preserved with olive oil and sun, which gives them a nutty, earthy flavor unlike any other couscous. The couscous is jarred with dried red peppers that lend some gentle heat, though the peppers can also be cooked whole with the couscous for even more spice. This couscous is a staple in almost all North African and Mediterranean cuisine, accompanying stews, meat and fish dishes. Also available without peppers.

 

 

Organic Tibar SauceOrganic Tibar Sauce - Tomato with Harissa & Capers Inspired by ingredients of the Tibar region, this tomato-based sauce with harissa and capers is a traditional Tunisian accompaniment to couscous. Yet this Organic Tibar Sauce can do so much more than couscous. Make a Mediterranean inspired flatbread by topping pizza dough with Tibar sauce, ground lamb and crumbled feta garnished with a sprinkling of chopped fresh mint. Try also Organic Teboursouk Sauce - Tomato with Preserved Lemon & Capers

 

 

French Salted Butter CaramelsSalted Butter Caramels - New Package & Design
In 1946, Raymond and Yvonne Audebert opened La Maison D'Armorine on the coastal peninsula of Quiberon with one product in mind. Raymond invented the recipe for the caramels using the salted butter of the region and in doing so, firmly entrenched this confection in the culinary heritage of France. They've always realized the importance though, of sticking to tradition. The same copper pots are used to create the luscious, bubbling confection that is then enriched with the locally-produced Breton butter and the famous sel de Guérande.

 

 

Truffled Creamy Ricotta RavioliTruffled Creamy Ricotta & Asiago Ravioli in Egg Pasta
New Seasonal Flavor - These decadent little pillows are filled with a blend of ricotta, asiago, parmesan, flecks of truffle and truffle essence. Toss with your favorite olive oil or good quality butter and top with Parmigiano Reggiano shavings for the quick, elegant side dish for special occasions and weeknights alike.

Try also the Seasonal Vegan Flavor Mushroom & Caramelized Onion Ravioli

Espelt DuoEspelt Wine Vinegars from Spain

Take a trip along the region of Emporda-La Costa Brava, where the breeze from the Mediterranean catches the faint smell of limestone and clay. This coast is one of the country's most beautiful winemaking regions. It is here that Luis Espelt fell in love with the land, the grapes and winemaking, creating Espelt Viticultors in 1910. Now the family business, now in its third generation, has added vinegar production to their repertoire.

 

Garnatxa - Red Wine Vinegar - Was $16 Now $13
 
Moscatell - White Wine Vinegar - Was $16 Now $13

 

 

Order Espelt Vinegar, take $3 off. Use Code: ESPELT 

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Only one week left for 10% off the entire line of Community Grains products.

Use code GRAIN by October 16th
 

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