I know it's still raining in the Bay Area but the promise of Spring is here. The wildflowers are blooming. Farmers are getting plants in the ground for Summer produce. And our new 'crop' of extra virgins are finally on the shelf!
Now that's something to celebrate.
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POP UP SAT. APRIL 8TH 11-1PM
PLANT DAZZLER IS BACK!
11-1PM on Saturday, April 8th at Olive This Olive That
Plant-based pasta and pesto by Susie of Plant Dazzler will be at Olive This Olive That this Saturday, 11-1pm.
She'll have samples of her light and lovely pesto made with pumpkin seeds - dairy free! And samples of her exquisite pasta to taste. All plant-based.
Come say hi and give it a try.
Support women in business. Small business. Local business. In one bite!
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Olive Oil Sensory Seminar
April 22nd in Sebastopol
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If you'd like to take a deeper dive into olive oil sensory, please consider joining this event at Goldridge Organic with my mentor, colleague, master miller, and friend, Pablo Voitzuk.
He got me started with my love of olive oil sensory over a decade ago.
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| This is a new staple in our home. Mary is a chili uses this on about everything. A bottle of this Kuali Salsa Macha de Cachuate can be a stunning sight: It has layers of bright red chile oil, crunchy bits of dried chiles, golden-hued sesame seeds and crunchy, toasted pepitas. |
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One of our favorite vegetables to roast is cauliflower. Just cut it up, lay it out on a baking sheet. Coat with olive oil and season with salt and pepper. Adding some spice, such as the Kuali chili oil, will add heat and layers of flavor.
If you receive The NYTimes Cooking emails, the April 6th post was ALL ABOUT cauliflower recipes. I highly recommend checking it out.
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