Roasted Delicata, Apple and Arugula Salad with Avocado and Lemon Vinaigrette

Posted on by admin – By

 

As a huge Fall fanatic, I am trying not to jump the gun and use every type of pumpkin, squash and gourd I can get my hands on. Summer is still here and its produce is still delicious. As a way to ease into the new season, I use an old summer recipe and swap just a few ingredients to make the perfect transition salad. In this particular recipe, I use squash and apples instead of corn and tomatoes. Enjoy!

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Aioli Base Recipe

Posted on by Annie Baker – By

Aioli. Is it mayo? Is garlic required to be considered an aioli? We say break the rules. If you want to take mayo and add sriracha and call it an aioli, we’re here for that. We think aioli is almost like a mother sauce–a foundation for you to build flavor on. Aioli is just a thick smear that belongs on all BLTs, can be the base for a great caesar dressing, and is essential for every cook’s pantry.

Here we demonstrate how to make an aioli base by hand and then we add some herbs in the end. But truly, the sky is the limit. You can season your aioli with things like smoked paprika, mustard, basil, or even thin it out with water after you’ve made it so it’s more dip-able. Remember, it’s just a vehicle for flavor!

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Potato Salad, Deconstructed and Brought to Greece

Posted on by Laura Geraty – By

As you’d expect from a group of Millennials, Instagram is where we get at least half of our cooking inspiration. While we rarely follow links to recipes, photos alone serve as a jumping off point for all types of culinary adventures. A recent post of a deconstructed potato salad arranged on a bed of herby yogurt by Jill Ferguson from @feedtheswimmers led to daydreams of a Greek-style version—creamy yet crisp twice-baked fingerling potatoes served on a bed of cucumber- and garlic-studded tzatziki topped with a host of the usual Greek salad players.

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Market Stone Fruit Jam

Posted on by Annie Baker – By

I look forward to the produce of summer all year long. The sweet sungold tomatoes that taste like a burst of sunshine in your mouth, fuzzy peaches, and any and all berries. It seems like just as soon as these fruits and vegetables arrive, they’re gone. Summer is too short, in my opinion. But I think I’ve found a pretty great solution to extending my favorite eating season: preserving.

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WWE Banana Granola–Nut Muffins

Posted on by Charlotte Greffin – By

If you’ve bought our granola, you’ve probably noticed the layer of “bits” that gather at the bottom of your bag. If you start collecting all your bits you’ll end up with something that looks something like this: a sprinkly mix of sesame seeds, crumbled oats, pepitas and chia seeds.

In an effort to savor every last bite of our granola we’ve developed a range of creative ways to use these bits. We’ve added them to cookies, sprinkled them on our overnight oats and now I’m sprinkling them on my muffins as my new favorite crunchy, salty topping.

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