Recipes

La Tourangelle
Nectarine, burrata, and pistachios

Nectarine and Burrata Salad with Chopped Pistachio Vinaigrette

Warm weather brings juicy stone fruit, which is the perfect partner for creamy Italian burrata. The combination makes a delightful first course for an alfresco meal, though it is so delicious it could almost be a dessert. Dressed with an unusual chopped pistachio vinaigrette that’s enlivened with balsamic vinegar and pistachio oil, this sweet and savory dish will be your new go-to summer salad.

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La Tourangelle
Seared swordfish with tomato salsa

Swordfish with Smoky Cherry Tomato–Pistachio Salsa

A hint of Spanish smoked paprika lends an unexpected fragrance to this bright, refreshing salsa, which enhances the meaty richness of the swordfish. The salsa also makes a good topping for other white-fleshed fish or for sautéed chicken breasts or thighs. If possible, assemble the salsa, except for the pistachios, an hour in advance of serving, and let sit at room temperature to allow the flavors to mingle. Then stir in the pistachios when ready to serve.

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La Tourangelle
White Truffle Cacio e Pepe Pasta

White Truffle Cacio e Pepe Pasta

This classic cacio e pepe made with La Tourangelle White Truffle Infused Oil is a recipe for a romantic night in. The perfect anytime dinner for one, two or ten is a balance of delicious cheeses, fresh cracked pepper, and flavor rich white truffle infused finishing oil.

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La Tourangelle
Butternut Squash Soup with Toasted Pumpkin Seed Oil

Butternut Squash Soup with Toasted Pumpkin Seed Oil

An extra-creamy and delicious roasted squash soup with a healthy drizzle of La Tourangelle Toasted Pumpkin Seed Oil by Rileigh. Both butternut squash and pumpkin are rich sources of vitamin A which support the gut lining and immune system. Pumpkin is also a rich source of magnesium, a mineral that is depleted quickly in times of high stress. Perfect for Fall, this soup will keep you warm AND nourished!

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