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(2 votes, average: 5.00 out of 5)
Loading ...This recipe was the winner of our inaugural Recipe Contest. It’s from long-time customer Linda Noble Brown, and is her husband Ken’s favorite use of our oil.
As Linda says, [Read more →]
(2 votes, average: 5.00 out of 5) Loading ...This terrific recipe comes to us from Mark Dommen of San Francisco’s acclaimed One Market Restaurant, where it is one of their most popular dishes. Mark was named a Food & Wine magazine Rising Star Chef in 2007, and deservedly so.
This dish will delight your guests, and is relatively easy to make [Read more →]
(2 votes, average: 5.00 out of 5) Loading ...This delicious soup comes right out of the winter garden, and features turnips and potatoes.
Turnip soup might conjure up images of peasants and thin gruel but I discovered that these root vegetables are nuanced bundles of flavor. [Read more →]
(1 votes, average: 5.00 out of 5) Loading ...A great twist on an old favorite, this recipe is not only delicious; it’s also much better for you because it contains no butter, no cream, no milk — only olive oil (preferably olio nuovo).
This is an incredibly simple recipe, [Read more →]
(8 votes, average: 4.50 out of 5) Loading ...Carne Cruda (literally, “raw meat”, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients.
This recipe is from [Read more →]
(1 votes, average: 5.00 out of 5) Loading ...This is a delicious condiment, served at B&B Ristorante — Mario Batali’s Las Vegas incarnation of his legendary [Read more →]
(2 votes, average: 5.00 out of 5) Loading ...This is a unique and delicious hors d’oeuvre that’s remarkably easy to make and was a huge crowd-pleaser at the 2009 Kendall Jackson Tomato Festival, where we handed out literally thousands of these! The taste starts with the tangy savory flavors of the tomatoes and peppers, then magically segues into the intense fruit-sugar sweetness of the pears. [Read more →]
(2 votes, average: 4.50 out of 5) Loading ...This is a delicious twist on an Italian classic, and well worth making!
Nobody needs a recipe for panzanella (essentially a bread and tomato salad) since it’s really about using bounty and leftovers in whatever measure you have.
One caveat: you MUST start with good bread with some structure or you’ll end up with a soggy, mealy mess.
Our variation includes the addition of some eggplant [Read more →]
(2 votes, average: 5.00 out of 5) Loading ...This delicious soup comes to us from Chef Matteo Ferrari of Stella Alpina Osteria in Burlingame, California. It’s rich and flavorful, really shows off the flavor of the Meyer Lemon oil, and is a cinch to make. [Read more →]
(2 votes, average: 5.00 out of 5) Loading ...Chicken is one of our favorite things – especially when the recipe involves a grill, is dead-simple, and comes out juicy, crispy, and salty. What’s not to like?
Italian in origin (as far back as Etruscan times), the basic idea behind this recipe is to keep a heavy weight [Read more →]
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