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Recipes from United States

Banyuls Vinaigrette and Roasted Asparagus Salad

Banyuls Vinaigrette and Roasted Asparagus Salad

Simple roasted asparagus never tasted so good. The fruity port dimensions of the Banyuls vinegar along with the umami flavor of the Banyuls mustard come to make a complimentary vinaigrette for an amazing asparagus feast!

Black Truffle and Parmesan Popcorn

Black Truffle and Parmesan Popcorn

Whether its movie night or game day, this snack will surely be a hit when entertaining friends or family. The combination of As Ponits Organic Extra Virgin Olive Oil, Black Truffle Salt and Parmesan cheese elevates this snack into gourmet territory. So ditch the microwave and serve a snack that will have everyone asking for more.

Deviled Quail Eggs with Black Truffle Mustard

Deviled Quail Eggs with Black Truffle Mustard

Alright, you could make these fantastic and special deviled eggs with regular chicken eggs, but the tiny size is the perfect tidbit for Martinis or Champagne—dinner is later!

Double Deviled Eggs
  • Time: 10 min + time to boil eggs
  • Complexity: very easy
  • Origin: United States

Double Deviled Eggs

A double dose of Espelette pepper makes these appetizers wickedly good. Simply double or triple the recipe as necessary to serve a crowd.

Dreamy Mashed Potatoes

Dreamy Mashed Potatoes

Some might consider the potato a European crop seeing as how widely used they are there (and especially in the British Isles!), but the potato definitively originated in the Americas and was not introduced into European cuisine until the 16th century by explorers returning from the Americas. Regardless of origin, this all-time favorite recipe reaches new levels of dreaminess with the addition of Huilerie J. Leblanc Hazelnut Oil or Walnut Oil.

Green Lentil & Sausage Stew

Green Lentil & Sausage Stew

Served with bread and a leafy green salad, this satisfying stew makes an easy, hearty weekday meal that’s especially nice on chilly evenings.

Red Potato Salad with Espelette Mustard Vinaigrette
  • Time: 30 minutes or less
  • Complexity: easy

Red Potato Salad with Espelette Mustard Vinaigrette

Spicy is in and spicy “within reason” can be a fun addition to traditional food. Serve this zesty potato salad with barbecue, grilled chicken or bratwurst.

Roast Beef Pinwheels with Black Truffle Mustard
  • Time: 10–15 minutes
  • Complexity: very easy
  • Origin: United States

Roast Beef Pinwheels with Black Truffle Mustard

The combination of our KL Keller Black Truffle Mustard and roast beef can't be beat. Add in the crunch provided by the baby arugula and you've got yourself an easy, tasty appetizer that will surely be a real crowd pleaser!

Salmon Steaks with Violet Mustard Glaze
  • Time: 10 minutes
  • Complexity: very easy
  • Origin: California

Salmon Steaks with Violet Mustard Glaze

Serve with a farro and mixed green salad and chilled white Sancerre for a perfectly light, fresh dinner.

Silky Cauliflower Purée with J. Leblanc Hazelnut Oil

Silky Cauliflower Purée with J. Leblanc Hazelnut Oil

Recipe courtesy of Chef Amaryll Schwertner of Boulettes Larder, San Francisco, CA

In celebration of J. Leblanc Hazelnut Oil's Silver SOFI Award in 2007, Chef Schwertner gave us her take on a wonderful winter vegetable use for J. Leblanc Hazelnut Oil. Oh, and the Gilles Hervy Fleur de Sel adds texture!

Southern Sweated Greens with Mustard Seed Oil

Southern Sweated Greens with Mustard Seed Oil

If these were really Southern we'd be using bacon grease—but the Yandilla Mustard Seed Oil adds that special mustardy flavor that keeps this dish nice and Southern. By the way, folks in the South "cook savory" with apples all of the time!

Thanksgiving Turkey Rub

Thanksgiving Turkey Rub

A fun discovery at the KL Keller development kitchen has been the use of Alaea Hawaiian Red Sea Salt in a classic American Thanksgiving turkey rub. The salt has the ideal salinity and crystal size for rubs, and the mineral properties of the Alaea clay make great-looking skin while imparting a savory, almost meaty flavor. This rub is simple to make and will yield the holiday bird of your dreams.

Winter Fennel and Apple Salad

Winter Fennel and Apple Salad

This makes for a lovely winter salad, either as a first course (serves 6) or as a light main dish (serves 3). The As Pontis Organic Extra Virgin Olive Oil complements the peppery quality of the arugula and the sweetness of the apples. Serve with hearty roasted meats or stews.

 For a walnuty twist, try this recipe with J. Leblanc Walnut Oil.

Location

  • K.L. Keller Foodways
    5332 College ave. ste 201
    Oakland, CA 94618

Contact Us

  • 510-740-2030
  • 510-839-7895
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