SPANISH SAFFRON TRENETTE PAELLA   Our Spanish Saffron Trenette makes an amazing seafood paella! We make this unusual, yet tasty, pasta with loads of saffron, giving it a distinctive scent and taste. It’s a great way to change up the classic recipe and you can have this dish ready in 30 minutes! Serving Size: 2-3 INGREDIENTS: 1/2 lb. Pappardelle’s Spanish Saffron Trenette, also available in-store!  1/4 lb. sea scallops 1/4 lb. shrimp, cleaned & deveined 1 tablespoon any of our Extra Virgin Olive Oil 1 clove garlic, minced 1/4 cup dry white wine 1/2 cup fish ..read more

Understanding the Buzz Around Moroccan Extra Virgin Olive Oil Recently, there has been a surge in interest regarding Moroccan Extra Virgin Olive Oil, partly fueled by endorsements from figures such as Dr. Gundry. At our store, we occasionally stock this sought-after variety, our current supplier does not have any Moroccan Extra Virgin Olive Oil available. Dr. Gundry has prominently claimed that his brand of Moroccan Olive Oil contains “30 times more polyphenols than any other olive oil.” It’s crucial to clarify that his comparison is made against regular olive oil rather than Extra Virgin Oliv ..read more

Navigating Culinary Depths: Aged Dark Balsamic Vinegar vs. White Balsamic Vinegar Lets explore the difference between Aged Dark Balsamic Vinegar vs. White Balsamic Vinegar. Balsamic vinegar, a centuries-old treasure originating in Modena, Italy, presents connoisseurs with a choice: the robust aged dark balsamic vinegar or its lighter counterpart, white balsamic vinegar. Explore the distinctive journeys of these culinary gems and the nuances that distinguish them. In short, aged dark balsamic vinegar emerges as a robust masterpiece crafted from Trebbiano grapes, undergoing a caramelization proc ..read more

Frosted Gingerbread Cupcakes Frosted Gingerbread Cupcakes are not only festive for this holiday season but equally as delicious using our Gingerbread Butter from Stonewall Kitchen Directions Preheat oven to 350°F and line a cupcake pan with cupcake liners. Whisk together the eggs, melted butter and milk for the cupcakes in a large bowl.  Add the Gingerbread Mix and stir until just combined. Pour batter into the prepared cupcakes pans so that the cups are about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool in pan slightl ..read more

Use our Key Lime White Balsamic Vinegar in a dressing for coleslaw! Serve your Key Lime Coleslaw as a side dish or as a topping for sandwiches, tacos, or burgers. Enjoy the zesty and vibrant flavors of this delightful coleslaw with a twist! For the Coleslaw: 4 cups green cabbage, thinly sliced 2 cups purple cabbage, thinly sliced 2 medium carrots, grated 1/2 cup fresh cilantro, chopped For the Key Lime Dressing: 1/4 cup Key Lime White Balsamic Vinegar 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to ..read more

Roasted Garlic French Onion Dip Ingredients: 2 medium yellow onions, diced ½ cup cream cheese, cubed and room temperature 1/3 cup mayo ½ cup sour cream 1 tablespoon Neapolitan Herb Balsamic Vinegar 1 Garlic Bulb A couple dashes of Bourbon Barrel Worcestershire Sauce Three Onion Seasoning, to taste Salt and Pepper, to taste Butter Infused Olive Oil Directions: Preheat oven to 350 degrees. On medium high heat, place a medium size pan onto burner. Once pan is heated, generously coat with our Butter Infused Olive Oil. When the oil is hot, add the diced yellow onions. While sauteing add salt and ..read more

Roasted Garlic French Onion Dip Ingredients: 2 medium yellow onions, diced ½ cup cream cheese, cubed and room temperature 1/3 cup mayo ½ cup sour cream 1 tablespoon Neapolitan Herb Balsamic Vinegar 1 Garlic Bulb A couple dashes of Bourbon Barrel Worcestershire Sauce Three Onion Seasoning, to taste Salt and Pepper, to taste Butter Infused Olive Oil Directions: Preheat oven to 350 degrees. On medium high heat, place a medium size pan onto burner. Once pan is heated, generously coat with our Butter Infused Olive Oil. When the oil is hot, add the diced yellow onions. While sautéing, add salt and ..read more

STUFFED BAKED SALMON This amazing Stuffed Baked Salmon recipe uses our Spicy Calabrian Pesto Infused Olive Oil and imported Spanish Gordal Olives. Ingredients: ¼ cup of pitted Deliza Gordal Olives, chopped 1 red onion, finely chopped. 4 oz of chopped sundried tomatoes (about half a jar) 3 oz of Spinach ¼ cup Feta cheese Salt Black pepper 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil 4 – 6oz fillets of skinless salmon Directions: Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach, and feta chee ..read more

Rich and flavorful – these ribs are braised until they are fall off the bone tender. Cooked low and slow, the time you are actively cooking is short.  Get them in the oven and walk away – this recipe is so easy. Let us know if you try these Braised Korean BBQ Short Ribs, we would love to hear what you think!  Ingredients 1 Tbsp Arbequina or our other varieties of Extra Virgin Olive Oil 5 lbs Beef Short Ribs 1 bottle Sutter Buttes Korean BBQ Sauce Sliced Scallions for garnish Directions Preheat oven to 350 degrees.  Heat oil on medium high in a large pan.  Add short rib ..read more

In this recipe, our flavor-packed Coconut Curry Aioli plays double duty as a one-ingredient marinade and a finishing sauce. The aromatic, salty-sweet sauce is a perfect match for rich, well-marbled lamb – we love how the small bits of fat caramelize on the grill while the meat stays juicy! INGREDIENTS 1½ boneless lamb shoulder, cut into 1-inch pieces ⅓ cup Terrapin Ridge Farms Coconut-Curry Aioli, plus more for drizzling Kosher salt and pepper Olive Oil, for greasing 1 large red onion, cut into 8 wedges through the root 4 naan or pita Sliced tomatoes, Persian cucumber, and tend ..read more