For great tasting teriyaki beef, we wanted something more than throwing steaks on the grill and lathering overly sweet, factory-bottled teriyaki sauce during the last few minutes of grilling. Inspired by something we saw in Cooks Illustrated, we created a recipe for a quick marinade and a teriyaki glaze that worked perfectly to deliver tender […]
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Tortellini with a French twist! This recipe is perfect for that last minute, light dish to take to your next summer party. We cut the prep time in half by using pre-cooked chicken – in fact, you can prepare all the salad ingredients and dressing within the time it takes to make your pasta. You […]
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Summer gatherings scream for make-ahead meals that can be served at room temperature and afford you more time with your guests. Here’s a tasty, healthy alternative to sandwiches or fried chicken that uses our Persian Lime infused olive oil and panko – crunchy Japanese bread crumbs.
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What’s fun about homemade pizza is the versatility. Whether it’s on whole wheat or white dough, thick crust or thin, topped with pineapple or pepperoni the sky’s the limit. We found our Tuscan Herb Olive Oil an excellent addition to any marinara sauce as well as a good flavor enhancer under the crust.
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Sometimes we throw together a recipe that in the end makes us think our products were made just for that dish. It happened when we made our Dark Chocolate Walnut Fudge with Blueberry Balsamic and now it happened again when we created these spareribs. Our Honey Ginger White Balsamic Vinegar fits this flavor profile perfectly. […]
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Continuing with our theme of showcasing our customer-submitted recipes this month, this fabulous dish comes to us from Dorothy, our friend, faithful customer and talented artist all the way from upstate New York (www.dorothylorenze.com). She spends her summers in Charlotte and was one of our first customers. Farro is a grain from a certain wheat […]
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The combination of oranges and dark chocolate goes beyond desserts. We’ve tasted chicken mole dishes before where the chicken is flavored by a Mexican sauce made from chilies and chocolate. However, this dish uses a marinade that combines the fruity flavor of blood orange extra virgin olive oil with the bittersweet flavor of dark chocolate […]
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This enchilada pie reminds us of lasagna but with half the amount of work – plus the kids love it (pie for dinner anyone?). You can substitute or supplement this dish with whatever you have leftover in the fridge (mushrooms, zucchini, red peppers, etc). We use a round spring-form pan to hold all the layers […]
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Rounding out our vegetarian dishes for the month of January, we have Dal. “Pulses” 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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Tofu, a staple in many Asian dishes, has become very popular in Western cooking. Not only is it packed with protein and calcium but it is also well known for its ability to absorb flavors from spices and sauces while cooking. Add a handful of some of the healthiest nuts around and you’ve got a […]
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