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MANHATTAN CHOWDER

MANHATTAN CHOWDER I’ve been craving a good Manhattan Clam Chowder all winter. When the daughter came home from Hawaii professing a newfound appreciation for fish (and a boy… but that’s another story), I ran to the market to make this New York Times recipe… with a few… well several tweeks. Instead of clams (because the daughter was specific - fish, not seafood), I substituted a rockfish fillet that made this clean, fast and elegant. I worked with the vegetables in my refrigerator, including some amazing squash still left over from the South Pasadena Community Garden Harvest. Most importantly, I gave this chowder a West Coast Swing - I added our Lambrusco Wine Vinegar and limes from the garden… because comfort...

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THANKSGIVING GREEN BEANS

THANKSGIVING GREEN BEANS Bring The Beans!!! Don’t endure another holiday with goopy casserole! Ingredients 1 pound green beans (aka string beans), washed, ends trimmed and cut 1 pound wax beans (aka white string beans), washed, ends trimmed and cut 2 tablespoons Beyond The Olive Sun-dried Tomato Olive Oil or Coratina EVOO 3 tablespoons Beyond The Olive Blackberry Roasted Pepper Vinegar 1 tablespoon Beyond The Olive Artichoke Olive Tapenade 1 tablespoon Beyond The Olive Parmesan Asiago Tapenade or a second spoonful of Artichoke Olive Tapenade (if you prefer to keep it vegan). 1 basket cherry tomatoes optional - 1 teaspoon chopped Hatch Chilies Salt, water, ice Preparation Fill a large pot with water. Add 1/2 teaspoon salt. Set on high and...

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CREAM OF PARSLEY SOUP

CREAM OF PARSLEY SOUP This may sound like a summer soup, but with post holiday burn out (and extra parsley in the refrigerator), I realized we needed something light but hearty, refreshing but earthy… The combination of the potatoes and the spark of the parsley makes for a hearty meal. Serve with a great crusty wheat bread. SERVES 6-8 INGREDIENTS 1/2 lb. fresh parsley (about 2 bunches) 2 tbsp. Beyond The Olive Coratina or other robust extra virgin olive oil 2 cloves garlic, thinly sliced 1/2 red onion, thinly sliced 4 Small Red Potatoes, boiled, peeled and chopped Kosher salt and freshly ground black pepper, to taste 4 cups chicken stock 1 cup sour cream Lemon slices for garnish Freshly...

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OLIVE OIL CAKE WITH CRÈME FRAÎCHE, PISTACHIOS, ORANGE, AND CHOCOLATE

OLIVE OIL CAKE WITH CRÈME FRAÎCHE, PISTACHIOS, ORANGE, AND CHOCOLATE A celebration of good olive oil - This fragrant olive oil sponge cake made with rice flour -which enhances the flavor of the oil— is split and moistened with more oil and filled with vanilla crème fraîche laced with chopped chocolate, pistachios, and candied orange peel. Drizzle the plates with oil just before serving as well. If you are fortunate enough to have a bottle of olio nuovo—unfiltered fresh oil from the most recent harvest, you can save it for drizzling, use extra virgin oil in the batter. Or go nuts and use the new oil throughout. A note on rice flour: Use an American brand of regular or superfine rice...

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