Rosemary Peach Vinaigrette

Posted on March 04, 2013 by Anne Milneck | 0 comments

In this vinaigrette, our Peach Balsamic combines with our Rosemary Olive OIl--an amazing component that makes this dressing something really special.

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Seared Scallops with Applewood Smoked Sea Salt

Posted on February 28, 2013 by Anne Milneck | 0 comments

Recipes from our's the best part of our job. These scallops are amazing...easy, elegant, company-worthy. And a perfect solution for Lenten cooking.

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Authentic Masoor Dal

Posted on February 26, 2013 by Anne Milneck | 0 comments

We were recently treated to a lively and entertaining talk on Indian Spices by Sumita Roy, a native of Kolkata, India. We sampled Dal--a tasty and nutritious dish of pink lentils cooked in a fragrant, spicy broth.

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Aloha Fish in Foil Pouches

Posted on February 13, 2013 by Anne Milneck | 0 comments

Foil packet cooking--an easy way to steam fish to perfection. And no pans to clean. Need I say more?

A customer recently told me about her fishing expedition that resulted in a freezer filled with lemon fish. I asked for her address. Sadly, she did not oblige. She picked up a packet of...

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Grillades & Grits

Posted on February 10, 2013 by Anne Milneck | 0 comments

Seasoned carnival goers who have a friend or relative on or near a parade route have secured two of the most precious Mardi Gras treasures: 1) a parking space and 2) a bathroom. And if you're lucky enough to be invited to a home for a long day of parade watching, you should never, ever arrive empty handed. Grillades & Grits are a perfect addition to a parade-watching buffet.

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Smoky Tomato Soup with Candied Bacon

Posted on February 06, 2013 by Anne Milneck | 0 comments

Candied bacon...subtle smoky spice...roasted tomato flavor. A customer shared this soup recipe, and we're really glad she did! It has layer upon layer of complex flavors, and the best part is that it comes together in about an hour. Oh, and did we say Candied Bacon?

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Dark La Mesa Brisket Chili

Posted on January 31, 2013 by Anne Milneck | 0 comments

What do you get when you judge 19 chilis at a chili cookoff? (besides indigestion) Inspiration! Here's my attempt at the winning chili...a deep, dark red chili filled with flavorful chunks of brisket.

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