November 15, 2016

Servings: Make about 3 cups

Tip: This lucious Bon Appetit recipe bursts with summer tomato flavor. Try heirloom or Ugly tomatoes, and when late-season and bruised tomatoes show up at the market, stock up!

Use this recipe as the tomato sauce to make your homemade pizza us...

November 15, 2016

Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!

Yield: 1 cup

COOK TIME: 15 minutes TOTAL TIME: 12 hours

This recipe was adapted from one of our favorite blo...

November 15, 2016

This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.


November 15, 2016

Adapted from a recipe by, this healthy and spicy roasted carrot hummus is full of exotic flavors!

Yield: 1 ½ cups:

We use a combination of ground cumin, coriander and ground fennel seed (Combined in equal parts). The lemony yogurt sauce helps to cool the...

November 15, 2016

From the Barbary coast of North Africa, the Tunisian baklouti pepper is rare and unique to this region. Our Baklouti olive oil is the only example of this fruity and spicy green pepper olive oil in the world and it will add a new and surprising dimension to salsas and...

November 12, 2016

Serves: 6-8


  • 1/4 cup olive oil or butternut squash seed oil

  • 2 Tbsp butter

  • 1 medium onion, minced

  • 2 cups celery, small dice

  • 1 medium carrot, minced

  • 5 large garlic cloves, minced

  • 3/4 pound ground beef (80/20)

  • 3/4...

February 2, 2016



2 tbsp Blood Orange Flavor Infused Olive Oil 


1 cup sliced onion loosely packed about one half an onion


1 tsp kosher salt


fresh cracked pepper


2 cups fresh cranberries


1/2 cup brown sugar


1/2 cup Pomegranate Balsamic Vinegar 


1/4 Freshly squeezed...

February 2, 2016

The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I'm here to demystify the mustard making process, (which is already ea...