Recipes

Amisha Gurbani
Zucchini, Green Peas, And Wild Garlic Soup With Smoked Cheddar And Fontina Toasts

Zucchini, Green Peas, And Wild Garlic Soup With Smoked Cheddar And Fontina Toasts

This soup is made with fresh spring ingredients like zucchini, fresh green peas (you can use frozen too), and wild garlic, which I am a huge fan of. Homegrown herbs like cilantro, mint and parsley and lemon, add the brightness to this soup, along with an earthiness from freshly ground cumin and coriander. Finish off with lemony crème fraiche and garnishes to give it a French bistro look that is sure to please both the eyes and the palate!

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Rosanne Kim
Fava Bean and Ricotta Crostini

Fava Bean and Ricotta Crostini

Spring has arrived and so have the fava beans. This simple crostini flavored with fresh mint, lemon zest, and our Roasted Walnut Oil is perfect for your next dinner party!

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Rosanne Kim
Yogurt and Honey Olive Oil Cake

Yogurt and Honey Olive Oil Cake

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. Moist in every bite, this olive oil cake has fresh herbal notes of thyme, the fruitiness of extra virgin olive oil, and a luxurious density from yogurt and honey. It is an effortless assembly for a cake- you'll only need one bowl and a good whisk- that delivers the perfect delight for Sunday brunch or any springtime occasion.

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Strawberry Caprese Panzanella Salad

Strawberry Caprese Panzanella Salad

This stunning Strawberry Caprese Panzanella salad stopped us in our tracks! As delicious as it is beautiful, this vibrant dish celebrates the flavors of spring alongside our brand new La Tourangelle Balsamic Vinaigrette!

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