Local | Fresh | Family Blog
Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction
This is a delicious appetizer you can make any time of year, using either fresh or dried figs. You can also swap out the Tuscan...
Summer Succotash with Bell Pepper and Basil Oil
The best time of year to try this dish is smack in the middle of summer, when all the ingredients are coming in from local...
Perfect Pairing: Tangerine Balsamic + Blood Orange Fusion Olive Oil
We’ve launched another perfect pairing that will be available on sale July 29 – August 11, 2022: Tangerine Balsamic + Blood Fusion Olive Oil. We...
Perfect Pairing: Summertime Peach White Balsamic + Meyer Lemon Fusion Olive Oil
How to use this pairing: Dress a caprese salad Toss it with salad greens Stir it into a fruit salsa Drizzle it over fresh or...
Chicken & Sweet Melon Salad with Grapes and Walnuts on a Bed of Mixed Greens
This is a delicious, light and seasonal go-to for brunch or an office brown-bag lunch. You can serve it on greens or switch it up...
Orange-Flesh Honeydew, aka Orangedew
Keep scrolling for some produce tips to keep in mind for when selecting an Orange-Flesh Honeydew, as well as some of our favorite serving suggestions!...
Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil
Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a...
Melon & Prosciutto Skewered Hors d’oeuvres
Melon and prosciutto is a classic Italian pairing. I love the salty-sweet combination, especially when drizzled with our reduced fig balsamic. It presents just the...
