Description A cylinder shaped pasta with angled ends. The hollow center allows it to hold sauce. Applications/Techniques Penne is traditionally used with Pesto and Marinara sauces but is extremely versatile and can be used in many applications.  It also works well in baked pastas and pasta salads. History We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried...

Description A long, flat pasta made with spinach. The thickness of Fettuccine makes it suitable for ragu type dishes and other hearty sauces. History We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. Eduardo's pasta was the overwhelming favorite in the 2001 San Francisco Chronicle's...

French green beans, also known as "haricots verts," are a slender, tender variety of green beans. They are thinner and longer than regular green beans, with a more delicate texture and a slightly sweeter flavor. French green beans are typically bright green and crisp, often used in salads, sautéed, or steamed as a side dish. Because of their tenderness, they cook quickly and are often preferred in dishes where a finer texture is desired.

Broccoli is a green vegetable belonging to the cruciferous family, closely related to cauliflower, cabbage, and Brussels sprouts. It features a large, dense cluster of edible flower buds, known as the "crown," that sits atop a thick stalk. The buds are typically deep green and sometimes have a slight purple tint. Broccoli has a crisp texture when raw and becomes tender when cooked, with a flavor that is slightly bitter and earthy, yet mild and nutty. The entire plant is edible, including the stalks and leaves.

Broccolini is a hybrid vegetable that combines broccoli and Chinese broccoli (gai lan). It has long, slender stalks and small, delicate florets, resembling a miniature version of broccoli with a more tender and refined appearance. The flavor of broccolini is milder and slightly sweeter than broccoli, with a subtle peppery note. Both the stalks and florets are edible, making it versatile for cooking. Broccolini is often sautéed, steamed, grilled, or roasted and pairs well with a variety of seasonings and sauces.

Brussels sprouts are small, round vegetables that look like miniature cabbages. They grow in clusters along a thick stalk and are typically about 1 to 2 inches in diameter. Brussels sprouts have tightly packed, green leaves and a slightly nutty, earthy flavor, with a hint of bitterness. When cooked, they become tender and can develop a sweet, caramelized taste, especially when roasted or sautéed.

Green cabbage is a leafy vegetable with a round, dense head made up of tightly packed, pale green leaves. The outer leaves are usually darker green, while the inner leaves are lighter, almost white. Green cabbage has a crisp texture when raw and a mildly peppery, slightly sweet flavor. When cooked, it becomes tender and develops a more mellow, earthy taste. It's versatile and can be used in a wide range of dishes, from salads and slaws to soups, stews, and stir-fries.

Red cabbage is a vibrant, cruciferous vegetable known for its deep purple-red leaves and round, dense head. It has a similar texture to green cabbage, with crisp, crunchy leaves that become tender when cooked. The flavor of red cabbage is slightly more peppery and robust compared to green cabbage, with a subtle sweetness. When cooked, it can develop a slightly sweeter and milder taste, especially if braised or sautéed. Red cabbage is often used in salads, slaws, and pickled dishes, and it also adds a colorful and nutritious element to soups, stews, and stir-fries.

Cauliflower is a versatile vegetable with a dense, creamy-white head, known as the "curd," surrounded by large, green leaves. The curd is composed of tightly packed florets and has a mild, slightly nutty flavor with a subtle, earthy undertone. When raw, cauliflower has a crisp texture, but it becomes tender and more flavorful when cooked, taking on a creamy or nutty taste depending on the cooking method.