Recipes

This soup is unbelievably simple to make, so it’s fantastic on a hot day or when you’re in the mood for something light and refreshing, especially when it’s been chilled in the fridge for a bit. You can choose your own herb combinations, but we recommend using two types to give the soup a few dimensional layers of flavor. 

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For the Romesco Sauce (makes approx. 2 cups)  1 large red bell pepper (or equivalent of smaller varieties) roasted (see note) 2 cloves garlic, crushed ⅓ cup toasted almonds or hazelnuts 10-12 ounces tomatoes (approx 2 medium), roughly chopped 1-2 tablespoons sherry or red...
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Serves 2-4 Ingredients 1 ½ - 2 lbs eggplant (about 2 medium eggplants) 1 tablespoon olive oil Zest from ½ lemon ½ teaspoon salt 2 tablespoons lemon juice (approx 1 lemon) 1 clove garlic, minced Freshly ground black pepper 2 tablespoons minced shallot (approx ½ medium shallot)  ¼...
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Makes one 8” galette  For the Dough  6 tablespoons very cold unsalted butter1 ¼  cups (162 g) all-purpose flour, plus more for working the dough½ teaspoon kosher salt1 teaspoon apple cider vinegar 2-4 tablespoons ice water Cut the butter into ½”...
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