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NewsletterOctober 1, 2017October 27, 2018

Spinach, Apricot and Ricotta Hasselback Chicken

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NewsletterJuly 7, 2017August 6, 2019

Gin Cocktail with Kaffir Lime and Ginger Vinegar

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NewsletterMarch 9, 2017March 9, 2020

Five Spice Pork and Asparagus

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NewsletterMarch 7, 2017March 9, 2020

Fresh Cabbage Kimchi

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NewsletterMarch 7, 2017March 9, 2020

Flat Iron Steak with Balsamic Vinegar

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NewsletterFebruary 27, 2017March 11, 2020

Fish Chowder New England Style

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NewsletterFebruary 27, 2017March 21, 2020

Fettuccine bell Nonno (Grandfather’s Fettuccine)

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NewsletterFebruary 21, 2017March 11, 2020

Farfalle with Brie and Fresh Basil

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NewsletterFebruary 20, 2017March 11, 2020

Eggs Florentine with Cremini Mushrooms & Leek

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McEvoy Ranch prides itself on combining the freshest ingredients and exquisite taste and their Artichoke & Almond Tapenade is no exception! ⁠
We’ve been looking forward to dinner all day!
Our favorite banana bread recipe baked in a muffin tin until golden brown! The perfect cozy breakfast treat to warm us up on this chilly Santa Barbara morning ✨⠀
Channeling fall vibes today 🍂
Feeling peckish?⁠
Our Smoked Oil is back! And its mouth-water flavor speaks for itself. Add a few drops to any protein and it gives you that smoky taste without the need to break out your BBQ.🍽️⁠
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