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Transport yourself to the fragrant lavender fields of Provence with a tall glass of spicy, aromatic Lavender Ginger Ale! Thanks to our friends at Herb Pharm for this delicious recipe.

Andrea Bemis of Dishing up the Dirt created this delicious pork belly noodle bowl recipe, with an inspired dose of flavor from our partner Blue Bus Cultured Foods’ Kraut-Chi, a fermented melding of sauerkraut and kimchi. Yum!

Andrea Bemis of Dishing up the Dirt has created this delicious salmon salad, which gets an extra boost in flavor thanks to our partner Blue Bus Cultured Foods’ Lemon Garlic Dill Sauerkraut.

From the folks at BNF Kombucha & Jun (aka A Billion New Friends), comes this vegan recipe for mouthwatering blueberry kombucha cake with roasted blueberries.

Who knew kraut could make Italian foods taste even better? At Pickled Planet in Ashland, Oregon, we love finding new ways to enjoy fermented veggies.

We at 4Hearts Kombucha love good cocktail. Our Portland-made kombucha comes together with another Oregon favorite: West Coast Gin from Stillweather Spirits of Oregon City.

Pan-fried cauliflower flavored with authentic Eleni’s Kitchen Ethiopian Berbere Spice Mix is quick to assemble and easy to cook, with truly delicious results. Enjoy hints of cumin, coriander, cardamom and more.

For succulent results, immerse boneless pork chops in brine for 24 hours, then rub with sage, garlic, salt and pepper just before grilling. This recipe comes from our good friends at Carlton Farms.

Pork wrapped in pork! This play on “Porchetta” replaces the traditional pork belly with our moist and juicy pork tenderloin. Full of herbs and artfully wrapped in Carlton Farms select bacon, this crowd pleaser is flavorful, filling and fun!

You’ll be reaching for the chips to taste this delicious cheesy, tangy Chorizo Cheese Dip. Diced tomatoes and green chiles give this dip an extra zing.