November 15, 2016

Servings 4


1 can butter beans drained
1 can cannellini beans drained
1 cucumber seeded & diced

15 cherry tomatoes sliced

1/2 cup diced Pepperoncini 

1/2 cup kalamata olives sliced & pitted
crumbled Feta cheese
1/4 cup sliced red onion


1/2 cup Orega...

November 15, 2016

We've taken a classic panzanella (Tuscan bread salad) and added bright green summer veggies and our favorite heirloom pumpkin seeds from Stony Brook Farms. This salad bursts with fresh flavors and features our exquisite ultra premium EVOO (choose your own favorite!), o...

November 15, 2016


  • 3 tablespoons champagne balsamic vinegar

  • 2 tablespoons honey we like Cloister Arbol Pepper Honey

  • 1/4 cup olive oil

  • salt and freshly ground black pepper, to taste

  • 2 Granny Smith apples or other tart, green apple.

  • 2 lbs.Bruss...

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

Servings: Makes 4 cups

This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from th...

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 recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker * The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and...

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 15, 2016

This stunning dish comes from The Rose Café and is the creation of chef James Negroni. Serve this dish any time of day, but wow, what a special treat at brunch with a sparkling wine and balsamic spritzer!

Yield: one 9-inch tart


  • 12 ounces store-bought puff...

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