06/21/2026
Here’s what’s new at Relish this week!
Truffle Honey Sea Salt – I was on the fence about carrying this one because I was worried it wouldn’t be very versatile, but once I gave it a try, it won me over. It’s got a nice balance of umami and sweetness, making it quite good for adding some depth to roasted vegetables, vinaigrettes, and chicken. Try it on popcorn too!
Olive Crunch and Olive Crush – These were viral on Instagram and Ashley from Ashley Frye suggested (or insisted) that I carry them. They’re dehydrated olives, so think: crunchy and concentrated brininess. I’ve been enjoying them in salads, but I think they’d be fab stirred into some whipped ricotta.
Gochugaru Chili Oil – The shiitake oil from Algae Cooking Club was an unexpected hit, so I decided to add this Korean-inspired finishing oil to my lineup too. It’s spicy and a touch smoky; I made twice-baked potatoes with cheddar last week and then topped them with kimchi and a drizzle of this oil, which was amaaaazing.
Vermont Maple Spice Blend – A great addition to your summer grilling repertoire, this seasoning is sweet, savory, and a little bit spicy. It would pair well with chicken and pork, and as we move into fall, it’ll be your new go-to for roasted Brussels sprouts.
Apple Bacon BBQ Sauce – Unless we’re talking mustard-based Carolina BBQ, most BBQ sauces are tomato based, but this one is made with roasted apples. No high-fructose corn syrup either!
Applewood Smoked Crackers – Potter’s Crackers were one of my faves when I lived in Wisconsin and this smoked flavor is fantastic with some good aged cheddar or gouda and onion jam.