Photo by @the_chefs_wife_, Instagram

Spring Forward

Sauté up fresh spinach with lots of garlic and olive oil until wilted. Pile on Multigrain Flax and top with grated Parmesan cheese.

- RECIPE 01 -

Early Fall Gazpacho

This is a classic gazpacho: Silky, spicy, laden with tomato. We drink this one in a glass, standing around the kitchen (sometimes a touch of vodka added) or sit down to a bowlful. Either way, you’ll want Firehook crackers on hand — try Hummus Crunch, Multigrain Flax or Za’atar to compliment this soup. Make this recipe, adapted from classic Spanish versions, with golden yellow or good ol’ beefsteak tomatoes.  Serves 4-6.

  • 1 medium cucumber, peeled, seeded and cut into coarse chunks
  • ¼ onion, chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ¼ large baguette, preferably really stale, with crusts cut off and cut into large hunks
  • 14-ounce can of plum tomatoes
  • 3 medium-to-large fresh tomatoes
  • 1 clove garlic, peeled and roughly chopped
  • 2 tablespoons olive oil
  • ¼ cup sherry vinegar


  1. Pour water over bread to cover, then squeeze out the water and place bread in the work bowl of a food processor or blender. (If bread is fresh, squeeze immediately. If bread is stale, wait a few moments.)
  2. Place the rest of the ingredients in the food processor or blender. Purée until very smooth (2 minutes or more). Season to taste with salt and pepper, and refrigerate for several hours.
  3. Strain through a fine sieve, mushing to get all the soup you can from the solids. Discard solids. Just before serving, if desired, thin soup with a little ice water. Serve either in tall glasses, or divide gazpacho among soup bowls, drizzling a little really good olive oil over each serving. Serve with Firehook crackers (we like Hummus Crunch, Multigrain Flax or Za’atar).

- PAIRING 02 -
Tomato-Season Salute

When fresh tomatoes are at their very best, try this: Dip Za’atar Crackers in thick Greek yogurt, top with fresh sliced tomato and chopped black olives. Delicious and easy way to enjoy the best of tomato season!

- PAIRING 03 -
Chile Cracker Cooler

Take Firehook Hatch Chile Crackers and dip them into soft goat cheese (Trader Joe’s makes a good one). The heat of the crackers plays off the cool creaminess of the goat cheese. Open a Jack’s Hard Cider and you have a perfect Friday night!

- RECIPE 02 -
Sea-Salt Cracker Pizza
An avid fan sent in this quick cracker-pizza recipe.
  • Pizza or tomato sauce
  • Shredded mozzarella cheese
  • Firehook Sea Salt crackers


  1. Preheat your broiler or toaster oven.
  2. Lay out a number of Firehook Sea Salt crackers on a toaster pan or cookie sheet.
  3. Spread a tablespoonful of pizza sauce on each cracker (you can leave one end free for “a handle” if you want).
  4. Sprinkle shredded mozzarella over the crackers, trying to keep the cheese on the crackers — not the pan — if you can.
  5. Run the pan under the broiler for a minute or two, watching closely so the cheese is bubbly but not burned.
  6. Serve immediately to hungry fans.