Saturday, August 9, 2014

Walnut Oil Pesto Pasta

I made this chunky pesto last week with our very new Roasted Walnut Oil. It's a light flavored oil with a great mouth feel. Somehow both rich and delicate. I know pine nuts are classic for pesto, but if I'm using walnut oil, I just have to use walnuts instead.

Walnut Oil Pesto Pasta

3 cups packed baby spinach
1/3 cup walnuts
1/2 cup Roasted Walnut Oil
1/4 cup onion pate
1/2 cup Parmesan Cheese, grated
salt and pepper to taste

2 fresh tomatoes, diced
     or 5-6 plum tomatoes, diced
1 lb small shell shaped pasta, cooked, rinsed and cooled

Add the walnuts and spinach to the bowl of a food processor and pulse a few times. Next, put in the onion pate and the cheese and pulse. Scrape down the sides with a rubber spatula.

Add the oil in a slow stream while the food processor is running. Stop to scrape the sides often.

Stir the fresh pesto with the cooked pasta and toss with the tomatoes. Enjoy.

Saturday, August 2, 2014


I know there have been no updates for awhile. Sorry! I am moving and will be without a kitchen for another month.

Please please email me your recipes! I'm pretty much only making sandwiches, and wall plaster isn't a great sandwich topping.

We just got in a bunch of new things too, so stay tuned for updates!

Monday, July 21, 2014

Customer Recipe: Zesty Lemon Balsamic Meatloaf

A big Thank You to Jill P. For this meatloaf redux!

So shake up your usual meatloaf with a couple additions. Balsamic inside and out!

I mix the balsamic in with my eggs and fresh herbs (photo) before I add to the meat and vegetables.

The recipe calls for two tablespoons of traditional balsamic but I felt that the zesty lemon works better.  The glaze is one half of a cup of ketchup to one quarter of a cup of balsamic.  Again the lemon is really good here too.

As for the glaze I mix the two and spoon/spread on the shaped loaves then bake.  The glaze darkens to a rich red color and the taste is the best.

Saturday, July 19, 2014

Meyer Lemon Peach Cake

I served this today in the store. Hope you like it!

Meyer Lemon Peach Cake

This is an alteration of a basic box mix.
You need:

1 box white cake mix
1/4 cup Peach Jam for every egg called for
Meyer Lemon Olive Oil for the vegetable oil called for
2 Peaches, diced
White Peach Balsamic, for topping

My box mix called for 3 eggs, so I used at total of 3/4 cups Peach Jam. I used the water it wanted me to use and then the vegetable oil was subbed out with Meyer Lemon Olive Oil.

I tossed in the peaches at the end, stirred it a bit and turned the batter out into a baking pan.

The jam makes this more moist and sticky than is intended, so mine required about 10 more minutes baking. When a skewer inserted in the center comes out clean, it is done.

While it is cooling brush it with the White Peach Balsamic.

Balsamic Fruits

2 pints raspberries
2 peaches, diced
1/2 cup White Peach Balsamic

If your peaches aren't perfectly ripe, start this the night before you want to serve it. Dice the peaches and stir with 1/2 cup White Peach Balsamic. Let sit in the fridge overnight. Add the raspberries, stir and serve.

Can be served along with the cake, or by itself. Or used as the base of a cocktail. Just add club soda or prosecco and you're done!

Wednesday, July 16, 2014

Happy Birthday to Us!

Happy Birthday to the store!

This Thursday, we are 3! Thank you for making these past 3 years so wonderful. As thanks, Coupon!

There will be a Lemon Peach Cake up tomorrow or so.

Saturday, July 12, 2014


Sorry everyone! I've had a cold. The only thing I've been eating is soup.

I am feeling much better, but will get to the cooking again probably on Monday.

Thank you!

Saturday, July 5, 2014

Customer Recipe: Balsamic with Peaches

Hope that everyone had a great 4th!

There was a joint effort to get this one to me, so credit to Bruce for making it, and to Andrew for sending it on. Thanks guys!!

The balsamic used was a limited time product, but substituting it with the Black Walnut or the plain Chocolate Balsamics would be just as good!

"New Jersey local peaches and sour cream with honey, curly mint with a chocolate walnut balsamic drizzle! (That's where Olive-n-Grape comes in!)"