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'Nduja Tomato Sauce with Broccoli Rabe and Pecorino Romano

'Nduja Tomato Sauce with Broccoli Rabe and Pecorino Romano

‘Nduja Tomato Sauce 


The recipe for this ‘Nduja tomato sauce makes a large enough batch to feed you for a few meals throughout the week. There are very few ingredients, which lets the ‘Nduja be the star of the show! Eat it over pasta, pizza, or our favorite, some overwintered broccoli rabe. The fermenty, floral flavors of the ‘Nduja are bold and bright enough to stand up to the bitter green flavor of the rabe. Not to mention, taking a bite of this makes you feel like you’re sitting under the hot sun in Calabria! We use Pecorino Romano here for grating over the top, but Pecorino Toscano, Pecorino Duro or Parmigiano Reggiano would also be great options! 

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Spring Greens Frittata with Comté, Dandelion Greens & Flowering Onions

Spring Greens Frittata with Comté, Dandelion Greens & Flowering Onions

This is a go-to recipe for breakfast, lunch or dinner, and any leftovers make for a super satisfying sandwich on a crusty loaf of bread! The dandelion greens can be switched out for any type of greens and the flowering onions could be replaced with green garlic or scallions depending on what you have in the fridge! Whatever greens you decide to use, make sure they’re cooked before folding them into the eggs. Any excess liquid from cooking the greens (i.e. spinach always releases a lot) needs to be drained off because it can affect the overall texture of the frittata.
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Comté & Gruyère

Comté & Gruyère

One of the most beautiful things about cheese is that it is, in fact, quite indicative of the human story; full of tradition, history, innovation, and capital C, Culture. Two cheeses that especially exemplify this are French Comté and Swiss Gruyère, practically synonymous with French and Swiss culture. As neighbors–each cheese is made in their respective region of the Alps–Comté and Gruyère share many similarities. Made in big beautiful copper vats, both are large raw cow’s milk, cooked-curd, pressed cheeses, each holds a world of nuance all their own though. Considered some of the finest cheeses in the world, cheesemongers love to share their opinion on which age and style is their favorite. After reading about and tasting them I hope you’ll find your own appreciation and opinion.
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Celery Salad with Green Garlic Pesto

Celery Salad with Green Garlic Pesto

The perfect salad for an early spring picnic! Crisp, sweet celery gets dressed in this luscious, nut free pesto. Sicilian capers add a beautiful floral note to balance the bright garlicky flavors. Don’t forget to rinse, soak, and drain the salted capers before tossing them into this salad. They can overwhelm your palate if not soaked long enough. After they are rinsed of excess salt, a ten minute soak and a few changes of water should do the trick.

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Green Garlic Pesto

Green Garlic Pesto

This is a nut-free pesto that tastes like the first days of spring! The addition of baby spinach balances the bright flavors of the young garlic and makes the color extra green and gorgeous. This is delicious as a crudite dip for all your spring veggies, on pastas and pizzas of course or use it as a spread for your next Mozzarella di Bufala sandwich! 
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Cheeses of Piedmonte!

Cheeses of Piedmonte!

We’re itching to travel–anywhere! While we can’t scratch that itch just yet, we sure can feed it, with CHEESE! One of the best aspects of travel is getting to experience and enjoy the food of someplace new. If you’re not familiar with the Piedmont region of Italy, allow us to introduce you to this rich area through the beautiful cheeses of Caseifico dell’ Alta Langa.
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Weeknight Cassoulet

Weeknight Cassoulet

Cassoulet is a hearty, slow cooked dish originating in southwestern France. It gets its name from the cooking vessel it is cooked in, the casserole. Typically this is a very time consuming dinner project that requires a few days of planning, execution and confiting of duck meat. Our version takes that leftover pot of Smoky Beans with Bacon, adds some additional cured meats and transforms it into a dynamic and velvety stew. We made it in our slow cooker, but this recipe is easily adaptable to the stove top or oven as long as your pot has a lid. Start this in the early afternoon and it'll be ready to go by dinner time! 
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Salty Almond and Oregano Condiment

Salty Almond and Oregano Condiment

This flavor packed sauce is like a rough pesto. It's delicious on some roasted greens, hearty root vegetables, roasted chicken, pork chops, you name it! With the addition of a few tablespoons of red wine vinegar, it could also be used as a dressing for your weeknight salad. 
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Herbed Tahini Dressing

Herbed Tahini Dressing

This rich, herby dressing is delicious on pretty much anything: a grated root vegetable salad, a head of little gem lettuce, or even on a bowl of noodles! Add some dried spices of your choice to jazz it up and add some more depth if you like! 
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Sage and Maple Butter

Sage and Maple Butter

This sweet and savory compound butter is great for breakfast on some toast and delicious on pancakes with some bacon on the side! Or if you’re feeling adventurous, put a nub on a sizzling pork chop!
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Spotlight: Sheep's Milk Cheese

Spotlight: Sheep's Milk Cheese

How do we love sheep’s milk? Let us count the ways! This week we want to share with you the beautiful world of cheeses made with sheep’s milk and what it is about our wooly friends that makes their milk so special and delicious. So hop in the sheep jeep, there’s a lot of ground to cover!
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Smoky Beans with the BEST Bacon

Smoky Beans with the BEST Bacon

This is an easy 1-pot recipe that makes a big pot of smoky beans with our favorite bacon, the Maplewood Smoked version from Broadbent in KY! (Just remember to soak your beans the night before!) The salty, porky flavor is brought out even more by the addition of Burlap and Barrel’s Smoked Pimenton Paprika. This is more than enough for one meal, so we like to use the leftovers as a base for weeknight Cassoulet! (Recipe coming later this week!) 
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