Now don’t say, “Oh, I’m not going to make this, it’s broccoli! Who wants a broccoli salad?” Well, we’re here to tell you that this is one of our customer’s favorite salads. It’s tangy, rich with cheese and crunchy with a bit of sweetness from the raisins. Give it a try, it’s easy and super...Read More

This recipe uses only three ingredients that are transformed into a “wow factor” appetizer in less than 10 minutes. INGREDIENTS: 1 tablespoon avocado oil and more, as needed (do not use olive oil — it will smoke) 16 spears fresh asparagus, washed, dried, and trimmed 16 slices prosciutto* METHOD: Preheat the broiler to high. Adjust...Read More

Better known as Sofia’s Fabulous Potatoes amongst friends, these roasted lemony potatoes are commonly served in Greek villages. At a recent dinner party, guests watched as Sofia peeled the potatoes and assembled the dish as she visited with everyone. Few were paying close attention to the actual prep as she added a bit of this...Read More

INGREDIENTS: 1/4 cup white balsamic vinegar 1/3 cup cilantro stems, chopped 1/2 teaspoon coriander seed, ground 1/4 teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1/4cup cup olive oil 1/4 cup yogurt METHOD: Place all the ingredients except the oil into a blender....Read More

This risotto-like dish is more toothsome made with farro (a kind of wheat) rather than rice and has a deeper flavor that contrasts nicely with the bright flavors of the squash and tomatoes. Squash such as Costata Romanesco, Cousa, or especially Dr. Seuss-looking Tromboncini (from Borba Farms) are low moisture squash that sautés nicely and...Read More