Sunday, January 31, 2016

Wednesday, December 23, 2015

Holiday Hours 2015

Christmas Eve, Dec 24th

Christmas Day, Dec 25th

New Years Eve, Dec 31st

New Years Day, Jan 1st

Open regular hours the rest of the days. Have a happy holiday everyone!

Monday, December 14, 2015

Happy Holidays!

Happy Holidays everyone! I hope to get back to regular recipes and things after the holidays. Have a great time and enjoy the nice weather while it lasts!

Sunday, October 25, 2015


It's Halloween! It is! Really! ... Okay, soon. Really soon. I've got a coupon for it and everything. So it has to be soon.

And a recipe. Because I owe you one. It's been a while. These cookies are sweet and fluffy. The season's most popular latte dished up on a plate!

Pumpkin Spice Latte Cookies

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cup sugar
1/2 cup Blood Orange Olive Oil
1 large egg
1/2 cup pure pumpkin puree*
1/2 cup cold coffee
1/2 cup butterscotch chips (optional)

Preheat the oven to 350°.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In very large bowl, mix the oil, sugar, pumpkin and egg. 

Gradually add the dry ingredients to the wet. Combine well. fold in the butterscotch chips now, if using.

Bake 15-18 minutes or until the edges begin to brown. Cool on the baking sheets before moving to racks.

*If you only have pumpkin pie filling, you can use that, but don't put in any cinnamon or nutmeg.

Wednesday, August 19, 2015

Customer Recipe: Christopher

This week saw a visit from a long time customer back to restock. He mentioned that he had sent in a recipe long ago and I missed it! Just found it. Sorry! (It was buried in with the reviews.)

So thank you to Christopher for making this and sending us the photo. It looks amazing!

So tonight? Some tarragon mustard chicken and roasted brussels sprouts with garlic, lemon and your amazing balsamic. YUM!!!!

Friday, August 14, 2015

Orange Chicken Fried Rice

Soooo busy! This was a quick throw together and made a lot. Great for leftovers!

Orange Chicken Fried Rice

2 chicken breasts
1/2 cup orange juice
1/4 cup White Balsamic, or White Honey Ginger
2-3 tbsp soy sauce, divided
2 tbsp Blood Orange or Persian Lime Olive Oil
1 tsp Sesame Oil with Garlic and Ginger
1 bag (16oz) frozen Asian stir fry veggies
1/2 small white onion, diced
2 cups cooked white rice

Heat the olive oil in a large saute pan or wok to medium high heat. Dice the chicken and add to the pan with the onion.

Saute, stirring constantly for 2 minutes. Add the orange juice and half the soy sauce. Simmer 5-7 minutes, or until cooked through.

Spread the chicken in a single layer over the pan, sprinkle with the sesame oil. Distribute the frozen veggies over that and top with a layer of rice. The veggies will steam as they that, going through the rice. Let cook about 3 minutes.

Toss to combine. Add the remaining soy sauce and white balsamic.

Thursday, July 30, 2015

Customer Recipe

These pictures come from our friend Tracy. She makes a really yummy BBQ sauce that we've just started selling. Come in for a sample of the mild or spicy BBQ sauce and enjoy her recipes!

Tracy writes:
These are both with balsamic.  The first is my granola made with the Espresso Balsamic.  I use it during the boiling process for added flavor to the honey and apple juice.  It really brings out the flavor of the dried fruit once the oats are baked. 

 And the second is the Espresso Balsamic used as part of the spice rub for the steak.  Absolutely awesome! So hot you can still see the steam.  I let the balsamic sit on the steak with the spices for about four hours before grilling.   With fresh corn on the cob baked in the oven with Kale simmered for about two hours seasoned with portabello mushrooms and cherrywood bacon.