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Newsletter Olive Oil RecipesJanuary 29, 2019February 1, 2019

Handmade Pasta

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NewsletterJanuary 29, 2019January 29, 2019

ZonZon Butter Chicken

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NewsletterJanuary 12, 2019January 12, 2019

Chicken Parmesan

A Moroccan twist on an Italian-American classic! The warm medley of spices in the tomato sauce combine with the nuttiness of the Parmesan to create a melt in your mouth dish that is sure to perk you up during this Januray Gloom.

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NewsletterDecember 1, 2018

Gremolata

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NewsletterNovember 14, 2018

Balsamic-Glazed Beets with Pecans

 

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NewsletterNovember 14, 2018December 10, 2018

Baked Camembert with Berries and Raspberry Balsamic

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NewsletterNovember 1, 2018November 1, 2018

Olive Oil and Pumpkin Spice Balsamic Cake

   

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NewsletterNovember 1, 2018

Cocoa Banana Bread

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NewsletterOctober 30, 2018November 1, 2018

Granola Butter Cookies

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Today is the day! To show our customer just how much we appreciate them we are offering 20% off oils and vinegars at our State Street location and at the @santabarbarapublicmarket! The sale is also available on our website, just enter code CAD2018 at checkout.
We usually think of cocoa powder belonging in the most indulgent desserts. But when added to this banana bread it creates a rich and decadent flavor and you can have it with your morning coffee! Recipe link in our bio
Going to be day dreaming of the Breakfast Salad from @themonarchmontecito for the foreseeable future 😍
Our most recent newsletter was all about gearing up for the holiday season and we shared some of our favorite baking recipes one of which was our Granola Butter Cookies! Perfect to serve as a dessert or a sweet breakfast treat with a cup of coffee, recipe in our bio
Catch us running home after work today to whip up this soup from our Butter Bean Flashback Friday! This Sausage and Bean Soup takes just over 30 minutes to make and is perfect for a cozy night in, recipe link in our bio
The time change is made easier when you fall back on flavors that please! We started the day with avocado toast, made with a crispy baguette from @deuxbakery and a hefty drizzle of our aged balsamic
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