Lake Industries

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Lake Industries

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Lake Industries is an international leader in the wholesale supply of kitchen & housewares, focused on providing a network of authorized distributors with the means to optimize revenues and maximize their profits. Launched in 1979 as a small cookware distributor in Southern California, Lake Industries has grown over the last 40 years into one of the world’s leading innovators of healthy living pro

ducts. With a mantra of being customer-obsessed, and supplying some of the largest consumer sales companies, a global network of direct sales dealers and millions of satisfied customers, Lake Industries has cemented its position as an international leader in healthy-living products that are built to last a lifetime.

05/12/2025

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03/24/2025

Summer Stuffed Shells

Ingredients
Kosher salt
1 (12-oz.) pkg. jumbo shells
1 Tbsp. neutral oil
1 medium yellow onion, finely chopped
1 medium zucchini, chopped into 1/2"" pieces (about 2 c.)
3 cloves garlic, finely chopped
Freshly ground black pepper
2 cups ricotta
1/2 cup finely grated Parmesan
1 cup fresh or frozen corn kernels
1/4 cup fresh basil leaves, finely chopped, plus whole leaves for serving
1 1/2 cups shredded mozzarella, divided
2 lemons, divided
3 cups store-bought or homemade marinara sauce

Directions

Step 1
Preheat oven to 350°. In a large pot of boiling salted water, cook shells, stirring occasionally, until al dente according to package directions for stuffed shells.
Step 2
In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned and softened, 5 to 7 minutes. Transfer to a large bowl and let cool slightly.
Step 3
To bowl, add ricotta, Parmesan, corn, basil, 1/2 cup mozzarella, zest and juice from 1 lemon and cooled zucchini mixture and stir to combine; generously season with salt and pepper.
Step 4
Spread marinara sauce in the bottom of a 13"" x 9"" baking dish. Stuff each shell with about 2 tablespoons ricotta mixture and arrange in baking dish. Top with remaining 1 cup mozzarella.
Step 5
Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
Step 6
Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.

03/20/2025

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03/18/2025

"Carrot Pilaf with Coriander Chutney

2 tbsp rapeseed oil
1 large onion
finely sliced
2 tbsp grated ginger
2 green chillies
sliced
2 garlic cloves
crushed
2 tsp coriander seeds
crushed
4 cardamom pods
bruised
½ cinnamon stick
1 tbsp garam masala
400g carrots
(3-4 carrots) peeled, ½ coarsely grated, ½ sliced on an angle
300g basmati rice
rinsed well
600ml hot vegetable stock
large bunch of coriander
finely chopped (stalks included)
60g cashews
toasted and chopped

Directions
Step 1
Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
Step 2
Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
Step 3
Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
Step 4
When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve."

03/14/2025

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03/12/2025

Simplify your cooking experience with Platinum Cookware's innovative design! Our Cradle Feature allows lids to nest conveniently in the handles, keeping your countertops clutter-free. Plus, with the Trivet Feature, all covers double as trivets, seamlessly transitioning from stove to table. Enjoy a more organized and efficient kitchen with these thoughtful touches.

03/10/2025

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03/06/2025

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02/26/2025

Elevate your baking game with the Professional Platinum 7PC Bakeware Set! The ultimate collection to conquer all your baking adventures—from fluffy muffins to show-stopping cakes!

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02/25/2025

Unlock the full potential of your kitchen with the Platinum Jumbo Skillet with Dome Cover. Designed for versatility, durability, and effortless cooking, this skillet ensures even heat distribution for perfect results every time. The dome cover enhances moisture retention, making your meals juicier and more flavorful. Whether searing, sautéing, or simmering, this essential cookware piece is a must-have for every culinary enthusiast. Elevate your cooking experience today.

02/21/2025

Spanokopita

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened

1/2 cup crumbled feta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup mayonnaise
2 tablespoons snipped fresh dill
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
15 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs

Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down.
Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.

02/19/2025

Stay hydrated and balanced wherever you go with Lake Industries Premium Alkaline Water Bottles + pH Pouches! Instantly remineralize purified water for a boost of antioxidants, better hydration, and a stronger immune system. Perfect for home, office, or adventures on the go—because your body deserves the best.

Address

5530 S Arville Street
Las Vegas, NV
89118

Telephone

+18002614501

Website

http://www.lakeindustries.com/

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