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Grill it Up!

July 7th, 2012 by Taylor Collins

July’s finally here, the summer’s in full swing, and it’s so hot outside that you could fry an egg on the sidewalk.

This past week, the sun has continued to bake the concrete, and for those of you who were able to squeeze out a long weekend starting off with Wednesday’s 4th of July celebrations, all I have to say about that is  you’re all a bunch of lucky ducks.

Now, whether you have just left the office for the weekend, or have been lounging out by some welcoming body of water  since the mid-week happy hour, we over here at Frank Organics have a few grilled eats you can whip up and enjoy while cooling off with family and friends from this hot summer heat.

There’s nothing quite like an American Summer Cookout. Let the good times roll!

 1.  Shrimp Shish Kebabs 

Yield:  Six Servings.

Recipe: Courtesy of Chef Mario Batali and


  • 3 pounds giant shrimp,U 10 size, peeled
  • 4 long branches rosemary, leaves removed to yield skewers, leaves set aside
  • 2 lemons, zested and juiced
  • 2 ounces limoncello
  • 2 bunches oregano, leaves removed and bruised
  • 1/4 extra virgin olive oil  (as always, we use Frank)


Divide the shrimp into four equal portions and skewer them on each of the four rosemary branches. In a large, non-reactive casserole, combine the lemon juice and zest, limoncello, oregano and olive oil and place shrimp in the marinade, turning skewers to make sure that shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 minutes.

Preheat the grill or broiler. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade. Serve either hot, or cooled.

2.  Grilled Watermelon Sundae 

Yield:  4 sundaes.

Recipe:  Courtesy of chef couple, The Neelys, and


Honey and Lime Syrup:

  • 1/4 cup lime juice
  • 1/2 lime, zested
  • 1/4 cup honey
  • Dash cayenne pepper
  • Dash salt

Grilled Watermelon:

  • Nonstick cooking spray
  • 1 small seedless watermelon, cut into 1-inch thick triangles
  • 1 quart vanilla ice cream
  • Whipped cream, as needed
  • 1/4 cup chiffonade mint leaves



Add the lime juice, zest, honey, cayenne and salt to a small bowl. Whisk everything together until incorporated.


Preheat a grill to medium-high heat.

Grease the grill with nonstick spray.

Add the watermelon slices to the grill and cook for 2 to 3 minutes per side. Brush the triangles with the syrup during the last minute of cooking. Transfer the watermelon from the grill to ice cream bowls and top them with generous scoops of vanilla ice cream. Drizzle the remaining syrup over the ice cream. Garnish with some whipped cream and sliced mint leaves and serve.

 3.  Grilled Pineapple Pound Cake

Yield:  6 servings

Recipe:  Courtesy of Chef Paula Deen and


  • 1 (20 ounce) can sliced pineapple
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 slices pound cake
  • Raspberries, for topping
  • Nuts, for topping
  • Whipped cream, for topping


Drain pineapple, reserving 1/3 cup juice and 6 pineapple rings (save remaining juice and pineapple for another use).

Combine butter, brown sugar, vanilla, cinnamon and nutmeg.

Brush half of the mixture on both sides of pineapple rings and cake slices.

On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.

Top each slice of cake with a pineapple ring. Top with raspberries, nuts and whipped cream, if desired. Serve immediately.

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Partnering Up For the Win.

June 30th, 2012 by Taylor Collins

Good karma has floated on over our way at Frank Organics, and it has arrived in the shape of some delicious popcorn!

Frank Organics has recently partnered up with fellow New Yorker, Jean Tsai, founder of Pop Karma, to satisfy every snacker’s munchies and supply a healthy snack that is sure to make their taste buds POP!  In Pop Karma’s recent blog post, it is stressed how important olive oil is to the brand in creating delicious and healthy popcorn flavors; while upholding the five pillars of:  Excellence, Authenticity, Responsibility, and Inspiration, that the company was founded on.

Being that Frank is all about transparency and honesty in regards to  every step of its production process  before being sent over to America, Pop Karma feels Frank is the perfect match for their popcorn and obvious choice in the oil department.  Jean recalls in Pop Karma’s recent blog entry that she “took one taste of Frank, and felt like [she] was next to a warm blue ocean with endless blue skies.  Frank took [her] straight to the Mediterranean!”  She continues to explain how “in addition to its wonderful flavor, Frank is organic and dedicated to transparency in the process.”  Jean then concludes, “Frank is a NYC start-up like us.  Can you say a match made in heaven?”

We over at Frank couldn’t be more honored to be partnering up  with such an enthusiastic and hard working team at Pop Karma, who have branded a snack inspired by the enso in Zen, which also makes up part of the company’s logo.  In a previous post, Pop Karma’s blog has informed its readers that “in Zen, an enso is often explained as ‘a circle like vast space, lacking nothing, and nothing in excess.’  That also explains [their]  popcorn– it lacks nothing but has nothing in excess.”

On that note, we over at Frank hope to smoothly incorporate our extra virgin olive oil with a Mediterranean kick into this enso of positive popcorn existence, and we cannot wait to visit the Pop Karma team over at 95 Orchard Street when the retail store opens up for business on the Lower East Side!

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Frank’s Got No Beef.

June 22nd, 2012 by Taylor Collins

For those of you still following the UEFA Euro2012 tournament,  Germany and Greece faced off today in the Quarterfinals at the PGE arena in Poland; with the Germans cruising to a 4-2 victory, thanks to goals from Philipp Lahm, Sami Khedira, Miroslav Klose, and Marco Reus (via  We over at Frank were rather impartial to the match, being that Spain is to face off against France tomorrow in the Quarterfinals at the Donbass Arena in Ukraine at 2:45 pm EST.

So, in the spirit of neutrality, we have decided to cater to both the German and Greek needs for food and fun; whether it be to celebrate a victory or to cheer the losing side up after a disappointing loss.  Let’s start off with the Greek side first (sorry guys, better luck next time!)

My Big Fat Greek Wedding

Aunt Voula:  What do you mean he don’t eat no meat?

[the entire room stops, in shock]

Aunt Voula:  Oh, that’s okay.  I make lamb.

(Click Here to view film scene)

For those of you who are feeling down about the recent Greek football defeat, popping in this hysterical romantic comedy will surely lift your spirits.  A great dish that will fill your bellies as you laugh along to the antics of Toula Portokalos’ big fat Greek family is celebrity chef, Emeril Lagasse’s, recipe for some succulent Greek lamb and potato kabobs.

For complete instructions, click here to be taken to Emeril Lagasse’s recipe page on the Food Network website!

Bratwurst of Champions

Fans of Germany, it’s time to celebrate!  If you want to stay in and host a party feast, Emeril Lagasse’s grilled bratwurst w/ German potato salad will guarantee a victorious shutout.  Like us over at Frank Organics, Emeril likes to keep it neutral in the Quarterfinals rounds and delivers delicious dishes for both football sides after the match.

For complete instructions, click here to be taken to Emeril Lagasse’s recipe page on the Food Network website!

(quick FYI: Emeril says to use vegetable oil for preparing this recipe; however, when extra virgin olive oil is on hand, we always pick the latter of the two options and go with  Frank!)


And for those of you triumphant fans who are milling about New York City  looking to celebrate the victory, check out the Standard Biergarten, located in the Meatpacking District at 848 Washington Street.  Open seven days a week, this hangout spot is nestled under the High Line next to the Standard Hotel, and  features a classic German menu complete with the finest sausages, flavorful beers and delicious pretzels.  So what are you waiting for?  It’s time to party!

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Fresh out The Frying Pan into the Fire.

June 19th, 2012 by Taylor Collins

Whenever my friends from school and I get together, there is never a dull moment.  This past weekend, about eight of us caught up in the City and took advantage of what the beautiful weather had to offer.

Photo by courtesy of The Frying Pan, via NYmag

On Saturday afternoon, my adventurous friend, Lauren, suggested that we all take a trip to the Frying Pan at Chelsea Piers to relax over drinks and enjoy the spectacular view of the Hudson River.  The Frying Pan is a restored lightship turned dive bar, and is said to have spent three years at the bottom of the Chesapeke Bay before being rescued, refurbished, and docked in New York.  While the outside of the ship has been restored to her original appearance, the inside retains the barnacle-encrusted sunken-ship motif that acknowledges her storied past.

Presently docked at Pier 66 Maritime, New Yorkers and visitors alike can gather with friends, split a refreshing pitcher of sangria, and order a a meal from the Frying Pan’s full menu as they appreciate the breathtaking view.  The far end of the barge often serves as a moody dj lounge and stage for live acts, and is also available for booking private events (via NYMag).  When the weather is agreeable, this New York hot spot is open daily from noon to midnight; so, if you’re looking for a fun place to go with friends in New York, the Frying Pan should definitely be on your hit list.  Try to not head on over too late though because this boat fills up fast, and they don’t take reservations!

Also, if you don’t get a chance to visit Chelsea Piers, and would like to pack some snacks for your own boat adventure, here is an appetizer Frank enjoys while anchored out on the open seas:

Freshly Homemade Hummus


1 can chick peas (most of the fluid drained, but not all)

2 tablespoons tahini

1 clove garlic, chopped

1/2 cup freshly squeezed lemon juice

white pepper (to taste)

Frank Organic’s olive oil

fresh parsley


Put first 4 ingredients in food processor.  Add pepper.  Dish the hummus into a platter and garnish w/ Frank Organic’s olive oil and parsley.  Enjoy dipping with your favorite pita, chips, and/or freshly cut vegetables!





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