Soup is always a good idea this time of year. Especially with this colorful recipe that showcases wild mushroom and sage flavors. You can find pre-cut butternut squash in the supermarket to save time. This will allow you more time to enjoy the beautiful aromas as the soup simmers into perfection. Itâs a great way […]
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How can chicken soup transcend our assumptions about flavor and recipe building? We tend to look at ingredients in a recipe as though they all have an equal job, lining up ingredients like dominoes. The fact of the matter is recipes are built by chemistry, not a checklist. Each element plays a role in building […]
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This incredible soup featuring our Anithos Infused Dill Olive Oil will be everyoneâs new autumn binge and your saving grace this holiday season coming together in only 1 hour. It also works with leftover turkey and hits the spot served with crusty buttered bread. Or, leave out the chicken for a vegetarian delight! A crisp, Viogner or Pinot Grigio […]
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This month’s recipe features Gravenstein Apple While Balsamic Vinegar. It is a recipe easy to master and one that will make you popular at any fall dinner party. So, why have we matched a broccoli based soup with this balsamic? Gravenstein Apple has notes of honey with an herbal but cinnamon depth, a sweetness that […]
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Weâve all had bland, steamed cauliflower before but have you ever tried roasting it? The brown, caramelized edges achieve a nutty, buttery flavor without adding any butter! Try this roasted cauliflower soup at your holiday table or as part of an intimate New Yearâs Eve dinner.
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Our good friend Carolyn brought over fresh tomatoes from Grandpa Humphreyâs garden today and we immediately thought of gazpacho. Gazpacho is a tomato-based soup originating from the southern Spanish region made with raw vegetables and usually served cold. It canât get any easier than âthrow everything in the blender and give it a whirl!â In […]
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What surprised us when we made this dish was the brightness of flavor and really fresh taste. This is definitely not your mushy, heavy split pea soup. We adapted Ina Gartenâs recipe using our Chipotle olive oil to sautĂ© the aromatics as well as a garnish the dish at the end. We used Italian prosciutto […]
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As the fall temperatures get cooler, we always seem to remember how nothing satisfies better than a warm bowl of soup. And why settle for something bland and out of the can when you can really get into the season by making soup from scratch? We found a basic recipe from Martha Stewart but of […]
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Rounding out our vegetarian dishes for the month of January, we have Dal. âPulsesâ are dried lentils, beans or peas that have been stripped of their outer hulls and split. These pulses are often used in Indian cuisine to make a thick stew called Dal. It is regularly served as a main course offering a […]
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