Serves 4 Ingredients 2 Racks of lamb, 3-3.5 lb 2 cloves garlic, crushed 2 Tbsp. Dijon mustard 1 Tsp. finely grated lemon zest 2 Tbsp. Rosemary Fused Extra Virgin Olive Oil 2 Tbsp. Lavender or black Current Balsamic Spanish Rosemary Infused Salt Aglio e Pepe Seasoning (black pepper blend)
Join us Saturday, November 26, 2016 from 9am- 7pm! Come in and see what surprises we have in the store for you!
Fall cooking classes handout- as of oct1
Summer Cooking classes handout (1) Click on the Handout link above for more info! They will be featuring some of our Nutmeg Olive Oils & Balsamics! Sounds like a great time.
Salad 2 cups raw, peeled butternut squash cut into 1/2" cubes. 2 cups prepared quinoa, cooled (optional) 1/2 cup toasted pumpkin seeds 1/2 cup shaved Pecorino 6 cups washed, dried mixed greens or baby kale pinch of sea salt Dressing 1/2 cup +2 tablespoons UP EVOO or any infused olive
The Southern Hemisphere Ultra Premium Olive Oils are back on our Ultra Premium table. Come in and try our freshest olive oils from Australia, Peru and Chile. Many of which have won Best in Class Gold Medals.
Ingredients 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup
Ingredients 1 1/2 pounds fresh beets 8 oz. Chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Cranberry-Pear Whole Fruit Balsamic Vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons Arbosana Directions
Thursday, April 17th & Friday April 18th 10-6pm Saturday, April 19- 9-4 pm CLOSED Easter Sunday & Monday, April 21