(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: 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 →]
This salad came about one night when I was determined not to go to the store
and all I had in the way of ingredients for a salad was a bunch of radishes
and Italian parsley. It turned out [Read more →]
(4 votes, average: 4.25 out of 5) Loading ...This recipe was a crowd favorite at the Kendall-Jackson Tomato Festival.
The flavors are really excellent: deep and rich, and very sophisticated. It makes a dessert you and your guests will never forget! [Read more →]
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