136 S. Wolcott St
Casper, WY 82601

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Jelly Belly 
Spring Mix
Gourmet Chocolate
Tea Time
Special Offer!!
Wustof Knife Sale
Start Sprouting
Cute Cutters
of the Month
SarVecchio Parmesan
Black Garlic
North America
Healthy Life
Mediterranean Oregano
Pine Ridge Apiaries
Healthy Life
Crushed Red Peppers
Rossi Pasta
Sun Dried 
Tomato Stuffed Olives
Gift Cards
S t a y   Pl a n t e d
  1. Pour chocolate chips in a 2 cup glass measuring cup and microwave 2 to 4 minutes until barely melted being careful not to overcook. Or, melt chocolate on top of a double boiler.
  2. Stir to be sure all the chips are completely melted.
  3. On wax paper pour out chocolate into a 2-inch puddle, spreading to about ¼-inch thickness. While still hot, drop a few drops of desired food coloring randomly through pan.
  4. Take a toothpick and stripe white chocolate bark to create whimsical designs. Then sprinkle a handful of Spring Mix Jelly Belly jelly beans, and press beans lightly into the chocolate.
  5. Allow to cool completely. 
  6. Cut or break into bark.
  7. Enjoy!
Spring 'Eggs'-travaganza
B esides Crave's amazing selection of specialty, popular favorites and nostalgic candy, we have our seasonal spring picks. Spring jelly beans, chocolate foiled eggs, and spring gummy eggs, just to name a few! We can create gift-boxes with all their favorites or, as always, you can mix and match a bag, buying as little or as much as you want!
Le Creuset Tea Kettle

Each unique black packed sand mold used to cast the cookware is destroyed after use. Ensuring no two pieces are identical. Stop into crave and pick up a tea kettle as unique as the recipient. Keep an eye out in our next newsletter that explains this process!
With all the fresh fruits and veggies that are going to be available this spring and summer; keep them fresh and help them last longer with Bluapple! Its as easy as putting Bluapple in your refrigerators produce drawer, then sit back and collect the savings!
Tip: After about 3 months, when its time to refill your Bluapple, cut open the inside packet and sprinkle the pellets in your garden or houseplant to fertilize and help them grow!
K eep your herbs fresh! Fresh Herb Keepers, available at The Merry Peddler provide a convenient way to store fresh herbs in your refrigerator or on your counter top, preserving their flavor and aroma up to three weeks longer than in a standard jar or bag. 
Spring is finally here and it's time to get baking! With Easter, blooming gardens, new life and sunny skies, inspiration is everywhere! Create sweet and simple to all-out showstoppers! The only limit is your imagination! So stop by The Merry Peddler for everything you need to get baking and making this Spring and remember... always have fun!
The health benefits to sprouts are amazing! They improve digestion, boost metabolism and support your immune system. Not to mention that they are incredibly fun, simple and fast to grow! Growing your own sprouts is as easy as a mason jar, seeds and picking up your MasonTops Bean Screen from The Merry Peddler today!

  • 1 1/2 lbs asparagus
  • 1 Tbsp Vita Sana UP Alonso Picual EVOO
  • 1/4 cup finely minced red onion
  • 1/4 cup toasted pepitas
  • Sea Salt & Ground Pepper
-cilantro pepita pesto ingredients-
  • 3 cloves garlic
  • 1/2 cup toasted pepitas
  • 2 tsp sea salt
  • 1 jalapeno (seeded, but leave a few for some heat)
  • 1/4 tsp Healthy Life Chipotle Powder
  • one large bunch cilantro, ends cut
  • juice of two large limes
  • 1/3 cup Vita Sana UP Alonso Picual EVOO
  • splash of water
  • Heat grill or indoor grill over medium heat. 
  • Cut off dry bits of asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the olive oil with a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of stalks.
  • To make the pesto, pulse the garlic, toasted pepitas, and sea salt in a food processor to chop. Add the jalapeno, chipotle, cilantro, and lime juice and run the processor to combine. With the motor running, drizzle in the Ultra Premium Alonso Picual Extra Virgin Olive Oil and a splash of water. Adjust to taste. Add more chipotle for heat, citrus juice to brighten it, and water if you prefer it thinner.
  • Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas. 
  The Alonso family farm is located just outside of La Estrella, a small town in the O'Higgins region of Chile. Similar to the Mediterranean, the climate is typically sunny and dry: perfect for olives. The family's work centers around multiple olive cultivars-each of which has its own ideal climate and soil type. Known worldwide for their delicate and herbaceous oils, the Alonso family is firmly committed to promptly pressing olives for maximum quality and freshness. Each oil begins with the harvest of tree-ripened olives. Within 90 minutes of picking, the olives are transported to the mill and crushed. 
  • 1 Tbsp  Vita Sana UP Alonso   Picual EVOO
  • 1 Tbsp Pine Ridge Apiaries Honey
  • 1 1/2 cups flour
  • 1/2 cup warm water
  • 1 1/2 tsp active dry yeast
  • 1/4 tsp salt
  • 6 Tbsp  Vita Sana UP Alonso Picual EVOO  - divided
  • 8 ounces baby bella mushrooms, sliced
  • 1 small bunch asparagus, ends trimmed & cut into 4ths
  • 2 Tbsp sun dried tomatoes, oil drained & reserved
  • 2 cups fresh arugula
  • 1/4 cup packed fresh basil, chopped
  • 1/4 tsp  Healthy Life Crushed Red Pepper
  • Salt & Pepper
  • 1 clove garlic, minced or grated
  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp  SarVecchio Parmesan cheese , grated
  • 1 1/2 cups mozzarella cheese, shredded
  • 4-8 ounces feta cheese, crumbled
  • 1/2 cup+ 1 Tbsp  Vita Sana Traditional Balsamic Vinegar
  • In a large bowl combine water, yeast, and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and ultra premium  UP EVOO stirring with a spoon until the dough comes together but is still sticky.
  • Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. 
  • Rub the same bowl with  UP EVOO , place the dough inside, and turn to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
  • Add  Vita Sana Traditional Balsamic Vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer. Cook 10-15 minutes until liquid reduced by about half and is slightly syrupy. 
  • Remove from heat, pour balsamic vinegar in a bowl or glass to pour, set aside to cool and thicken.
  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium heat with 1 Tbsp UP EVOO. Once hot, add mushrooms and asparagus. Cook for 5 minutes or until softened. Season with salt, pepper, and crushed red pepper. Remove from heat and set aside.
  • Once dough is ready, lightly flour a counter. Use your hands or rolling pin to roll the dough out until you have a flattened disk. 
  • Place pizza on a greased baking sheet. Use your hands to gently tug, pull and push the pizza dough to your desired shape. Drizzle at least 2 Tbsp UP EVOO over pizza dough.
  • Add chopped basil, garlic, and parmesan and spread out evenly over the pizza. Add the mozzarella cheese. Sprinkle mushrooms and asparagus over the pizza. Sprinkle a little bit more mozzarella over the top with the feta cheese.
  • Bake pizza 25-30 minutes or until cheese is melty and gooey. 
  • Add arugula and sun dried tomatoes to a bowl. Toss with 1-2 Tbsp of reserved sun dried tomato oil, toasted pine nuts, 1 Tbsp balsamic vinegar, a handful of feta cheese, and salt and pepper. Toss well and set aside.
  • Remove pizza from oven and serve arugula salad over top of the pizza. Sprinkle with crushed red pepper flakes and drizzle the Vita Sana Traditional Balsamic glaze over the pizza. Slice and serve immediately.
  • 1/2 lb Vita Sana Artichoke Linguine
  • 2 Tbsp  Vita Sana Alonso Picual EVOO
  • 1 Tbsp butter
  • 2 shallots, diced
  • 1/4 tsp salt & 1/4 tsp pepper
  • 4 garlic cloves, minced
  • 8 ounces fresh spinach
  • 12oz jar marinated artichokes, drained & coarsely chopped
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated  Parmesan cheese
  • 3 Tbsp mascarpone cheese
  • Prepare pasta according to package directions
  • Heat a large skillet over medium-low heat and add UP EVOO and butter. Add in shallots, salt and pepper and cook for about 5 minutes, just until soft. 
  • Add in spinach and toss well to coat, stirring until completely wilted, then add in garlic and cook for 30 seconds. 
  • Add in artichokes and stir, cooking for another 5 minutes so everything is warm.
  • Stir in ricotta, mascarpone and parmesan, mixing until combined.
  • Once pasta has been drained, add it to the skillet and toss thoroughly with the spinach and artichoke mixture. Serve immediately with extra cheese.