Cool, refreshing and oh, so satisfying, this citrus salad hits all the notes. Sweet, tangy, savory with just the right amount of bite. We love this simple salad and how its sweet, juicy oranges contrast beautifully with the sharpness of red onions and the briny flavor of olives. It’s a refreshing and vibrant salad that...
Smidgen Podcast Producer Catherine introduced Anne to this cocktail on season five, episode five of Smidgen: Three New Ways to Use Olive Oil. Anne drizzled Arbequina Extra Virgin Olive Oil on vanilla ice cream (do it. right now.) Catherine responded with, “I’ll see your ice cream drizzle and raise you a cocktail.” Literally. She shook...
Shaken or Stirred. Or in this case, drizzled. Everything we love about a martini makes an appearance in this sultry vinaigrette. The aromatic juniper in the gin does the trick in this garlicky, mustardy dressing. We use our single varietal Arbequina Extra Virgin Olive Oil with a touch of Rosemary Extra Virgin Olive Oil. We...
This recipe is our friend Chef Celeste Baer – Celeste teaches cooking classes in our Teaching Kitchen. Her fun and delicious Host with the Most classes sell out quickly. This is one of the recipes she teaches for adding to your charcuterie display. We love the addition of the citrus in this recipe – we...
This classic Italian American dish – also known as Shoemaker’s Chicken – is a one-pot marvel that hits every note. Sweet, spicy, vinegary and sweet. Hot vinegared cherry peppers are traditional but peppadews or pepperoncini work just as well. Potatoes are optional, but we highly recommend them. The hit of Red Wine Vinegar at the...
This vinaigrette is a take on Julia Child’s classic vinaigrette with its very low acid to oil ratio. Julia did not employ the ratio of 3 parts oil to 1 part acid in her vinaigrette. She preferred to leave the acidity low and the decision to add more acid to the cook. You can always...
We haven’t met a butternut squash dish we didn’t like. And now we can add this one to our list of likes! The hint of spiciness from our Harissa Extra Virgin Olive Oil plays perfectly alongside the sweet butternut squash and umami creaminess of the chickpeas and tahini. We definitely like – no, love –...
This incredible salad is a delicious take on an iceberg wedge. But this is not your average wedge. Smoky eggplant becomes a creamy dressing atop the cold lettuce. Harissa spiced pecans seal the deal. Recipe adapted from Ottolenghi.
This quick and simple dish is anything but simplistic when it comes to flavor. Rich paprika and saffron combine with loads of garlic and butter to create a rich background for the shrimp and pasta. This gorgeous dish is easy enough for a weeknight and extravagant enough for a special occasion.
This dough might be the best you’ve had. Airy and delicious! Use this dough to make Pepperoni, Mushroom & Fresh Tomato Basil Pizza. Pizza Party!