Category: Appetizers

Grilled Marinated Anchovies & Romaine Salad

Of the many ways to use our Estate Meyer Lemon Oil, few are easier, more visually impressive, or more delicious than this one. If you’ve never eaten a fresh anchovy, it will be a revelation. The flavor is mild and

Posted in Appetizers, Meyer Lemon, Salads

Dungeness Crab Salad

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

Posted in Appetizers, Meyer Lemon, Salads

CarneVino Carne Cruda

Carne Cruda (literally, “raw meat”, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients. This recipe is from

Posted in Appetizers, Extra Virgin, Restaurants we ♥

Dried Asian Pear Crisp with Spiced Tomato Cream Cheese

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

Posted in Appetizers, Extra Virgin

Crema di Broccoli é Patate

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.

Posted in All recipes, Appetizers, Meyer Lemon, Soups

Radish & Parsley Salad

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

Posted in Appetizers, Salads

Bacon & Corn Chowder

This is originally from the River Ranch Lodge in Lake Tahoe, via a “You Asked for It” in Gourmet magazine.  But it was lacking a couple of things – specifically, bacon and fried bits – so here it is in

Posted in All recipes, Appetizers, Entrees, Soups

Tapenade of Green and Black Olives

A classic tapenade. For a delicious variation, blend in finely chopped roasted red radicchio.

Posted in Appetizers


Michele is a long-time friend an execeptional food writer and cookbook author, so we let her do her own description! “When I first made skordalia, a puree of potatoes, garlic, and olive oil based on an old Greek recipe

Posted in Appetizers

Roasted Eggplant Tapenade

This is a recipe we made for the Food Network when Mario Battali visited us a few years ago. The flavors are fantastic, and it simply couldn’t be easier to make.

Posted in Appetizers