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Order by 3pm EST

Orders made on Thursday after 3pm EST won't ship until Monday morning.

Orders made on Thursday after 3pm EST won't ship until Monday morning.

Easter Menu Ideas

Easter Menu Ideas

 That bunny should NOT be the only one to put on a show. We've hunted down these best-of-spring recipes so your food can show some pop as well. From the spicy to the savory, there's a little something for the whole gathering in here. Enjoy - and Happy Easter.


SHRIMP & GRITS with Woos! Hot Sauce 

As true-blooded seafood enthusiasts, we're always looking to talk Shrimp and Grits here at AKC! So, we're sharing a recipe for this American classic - compliments of the lowcountry - along with a little kick from a Woos! hot sauce bottle. It's hot, wholesome, and the kind of thing you won't shut up about. Trust us, we've tried to shut up about it. But here's a recipe instead.


MAC & CHEESE with Auntie Nono's

This macaroni and cheese recipe is made with a garlic kick courtesy of Auntie Nono's. Grab a box of elbow noodles, cheese, cheese, and more cheese, and a bottle of Auntie Nono's Everything Seasoning, and you're good to go. Click here for the full recipe.  


BRUSSELS SPROUTS with Auntie Nono's

Add a sprinkle of Auntie Nono's Everything Seasoning in your roasted Brussels sprouts to keep the seasoning simple and surprising. Slice the Brussels sprouts in half, add two tablespoons of olive oil and 1 tablespoon of Auntie Nono's Everything Seasoning to a bowl and gently mix with your hands. Place on a sheet pan and bake for 30 minutes at 400º F. After 30 minutes, add crumbled bacon and goat cheese and roast for another 10 minutes. Bon appetit! 


SPRING SALAD with Firecracker Vinaigrette

Everyone has a go-to salad recipe and ours is complete with an at-home vinaigrette dressing that you won't want to replace. For the salad, gather arugula, sliced cucumbers, watermelon chunks and feta cheese. For the vinaigrette, combine the following ingredients in a bowl and whisk. Dress your salad five minutes before serving. Enjoy!


4 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp minced garlic
1/4 tsp dijon mustard
Fresh ground black pepper to taste