Easy Recipes, Exciting Events, & Holidays Oh My!!
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| Olive This Olive That & Plant Dazzler have a fantastic event planned for September 29th. Susie will be preparing three of her exquisite plant-based pastas and we'll pair them with various olive oils. We'll discuss pasta tips, plating hacks, and enjoy the variety! Plus two crostinis with some special toppings that Susie will make. You can still secure your spot below, but hurry ~ tickets are selling fast! |
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| We're working out the details but this is what we know. It'll be a full day, starting in Cloverdale at a private orchard with a continental breakfast. Then we'll strap on the buckets and have at it in the trees. Get knotty! Just kidding. We'll harvest the olives for up to two hours, then head over to the local mill for a tour, a wine tasting, and some snacks. Then return to the orchard where our taco truck will be waiting for our harvest celebration meal. Not Italian, but some tasty local fare and fun! Price is TBD (around $99 I hope). I hope you can join us! Limited to 25. |
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NEW PRODUCTS AT THE STORE!
| We love our fresh locally made Bayview Pasta delivered every week. And we love these olives - almost - more! They are oil cured plump castelvetrano olives seasoned with garlic, cumin, oregano, and orange & lemon zest. So good! |
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| The GOAT! Cheese, that is |
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| This goat cheese is creamy, rich and oh so delicious. If you think you are not a goat cheese fan, I highly recommend giving this local Skyhill Farm family's cheese a go-at :).Plus there are flavors to try! Peppercorn, cranberry, honey chipotle, jalapeno, and feta crumbles and blocks. |
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| Make a Greek-ish style meal out of a pasta of your choice (orzo is pictured here), kalamata olives, feta cheese, CA Koroneiki extra virgin, and flavor-bombed with some Jacobsen lemon fused sea salt. Toss in arugula, cherry tomatoes, smashed garlic, cucumbers ...be creative! |
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Back to School & Easing out of Summer calls for EASY recipes! This feta block with olives is the perfect snack (or meal!)
| Baked Feta Cheese with Olives |
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| Here's what you'll need:
8 oz. block feta (available at OTOT)
1 cup pitted olives, drained (available at OTOT)
½ cup sun-dried tomatoes
3 cloves garlic, thinly sliced
½ teaspoon dried oregano (available at OTOT)
½ teaspoon dried thyme
½ teaspoon dried rosemary
Kosher salt (available at OTOT)
fresh cracked pepper (available at OTOT)
Directions:
- Heat oven to 350 degrees.
- Add feta to a small baking dish.
- Add olives and sun-dried tomatoes to the baking dish around the feta.
- In a small dish combine olive oil, sliced garlic, oregano, thyme, rosemary, and a couple pinches of salt and pepper.
- Pour over the block of feta, olives, and sun-dried tomatoes.
- Bake for 20 minutes. Broil for 1-2 minutes.
- Garnish with fresh chopped parsley and sliced French bread or crostini ~
ENJOY with RIZE UP SOURDOUGH ...
delivered fresh every Tuesday, Thursday, Saturday.
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| Photo Credit - Midwest Foodie |
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Easy Balsamic Bruschetta ~ for when it's too hot to eat anything hot!
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| Ingredients:
1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
¼ cup red onion, diced (about ¼ red onion)
2 cloves garlic, minced
5 fresh basil leaves, chopped
2 tablespoon olive oil (OTOT Basil olive oil or Arbequina extra virgin)
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions:
1. Make the tomato topping: In a medium mixing bowl, add tomatoes, red onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but letting the mixture sit in the refrigerator will help bring out the flavors).
2. Make the balsamic glaze: In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Immediately, pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken quite a bit when removed from heat. The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey).
3. Toast the bread: Preheat oven to 350 degrees. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.
4. Assemble the bruschetta: Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and enjoy!
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| Photo Credit: About Thyme |
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| Rosh Hashanah: One of four and the best known of Jewish New Years! |
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| Jewish holidays include food. And we all love that. The food symbolizes the stories and traditions passed down for centuries. And I really love that. Rosh Hashanah foods include apples and honey, pomegranates, and I just learned dates, string beans, beets, pumpkins, leeks - and fish heads! Learn more here. |
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| This salmon is a piece of cake to make, and SO delicious. Here's what you'll need and how to make it:
Ingredients:
4 salmon filets skin on
1 tablespoon olive oil
3 garlic cloves minced
3 tablespoons honey
2 tablespoons fresh squeezed lemon juice
chopped parsley for garnish if desired
Directions:
1. Season salmon with salt and pepper.
Add oil to a large skillet over medium high heat. Once hot add in the salmon skin side down. Cook salmon for 5-7 minutes on skin side (depending on size).
2. Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
3. Add garlic to the pan and cook for 1 minute.
4. Combine honey and lemon juice in a small bowl. Add the sauce to the pan. Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick.
5. Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of chopped parsley for garnish, if desired..
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| Have a sweet New Year to all who celebrate Rosh Hashanah! |
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“People who love to eat are always the best people.”
