Spring, Served in Tins
The days get longer, the markets get greener, and somewhere along the way, the cooking gets lighter too. Fresh herbs start showing up again, late-season citrus is still hanging around, and everything feels worth celebrating. It's the kind of season that makes you want to actually cook. Open a tin and see where it takes you this spring. Here are a few recipes that are perfect for the season.
Kipper Snacks Breakfast Bagel Sandwiches
Our kipper snacks bring their smoky best to a toasted bagel piled with whipped cream cheese, cucumber, radish, and pea shoots. Bright, fresh, and just a little bit fancy. Consider your morning routine upgraded.
Green Goddess Mackerel Sandwich
Tender chives, dill, and tarragon find their match in crisp radishes, cucumber, and creamy avocado. Our mackerel pulls it all together: mild, flaky, and rich enough to hold court. Serve it open-faced when you want it to look as good as it tastes.
Lemon Salmon Frittata
Brunch gets the credit, but this frittata works any time the mood strikes. Fresh spinach, mushrooms, and dill are right at home in our Salmon in Olive Oil with Lemon. Serve with a simple salad and crusty bread.
Bucatini with Sardines, Capers and Sauteed Vegetables
Spring cooking at its best. Inspired by pasta primavera, thick bucatini is tossed with tender asparagus and our Sardines in Extra Virgin Olive Oil with White Wine Vinegar and Capers. The oil from the tin becomes the base of a bright, briny sauce that does most of the work for you. Fresh, simple, and exactly what the season calls for.
Chopped Salad with Sardines in Extra-Virgin Olive Oil
This is what lunch looks like when the tin does the heavy lifting. Crisp romaine, ripe avocado, briny feta, and a soft-boiled egg come together in a chopped salad that's as satisfying as it is effortless. The real move? King Oscar Sardines in Extra Virgin Olive Oil. Mild, tender, and hand-packed to the king's standards.
