This bread is always welcome at our table. It’s aromatic, delicious, and simple to make.
This bread is always welcome at our table. It’s aromatic, delicious, and simple to make.
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,
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…
Chef Brian O’Connor of the famed Cliff House in San Francisco overlooking Ocean Beach and the ruins of the old Sutro Bath composes a gorgeous salad using this sauce as the base for a refreshing combination of roasted beets and…
We make this in our wood-burning oven, but it works nearly as well indoors. It’s a perfect fall flavor!
The caramelized onions could also top a sandwich, go into a frittata, fill a tart shell along with some goat cheese, or be used in a soup.
If you are lucky enough to know someone growing hard neck garlic this is the season to eat scapes, the centrals shoots of the plant. Scapes form in late spring and taste like a cross between leeks and fresh garlic.…
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