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Spring Asparagus & Allium Risotto

Don't be daunted by risotto - it's really simple to make and doesn’t require a lot of prep, just patience. That being said, risotto isn’t something you throw on the stove and walk away from – you do have to stir regularly (but not constantly), so put on your favorite radio station, pull up a stool and enjoy this fabulous spring risotto with a glass of rosé! Serves 2 as an entrée or 4 as an appetizer Ingredients ½ medium to large onion, finely chopped 4 cloves garlic, finely chopped 2 tbsp Plugra Unsalted Butter 2 tbsp Sagra olive oil 1 cup Carnaroli Rice (Arborio works fine too) 4 cups Savory Choice Vegetable Stock (4 sachets with 4 cups filtered...

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Fettuccini with Zucchini and Hobelkäse Garlic Anchovy Sauce

If you're looking to convince an anchovy skeptic (or you are one yourself), give this recipe a try - it's staff-tested and approved! Two types of anchovies are used two ways - one cooked into the sauce, and one used to garnish at the end. The large Patagonia white anchovies are surprisingly mild, almost like salmon. Yield: 5-6 servings Ingredients: 1 zucchini, sliced thin 1 10oz container cherry tomatoes- garnish with about 10 halves per serving 1 pkg Bertagni Fresh Fettuccini 6 garlic cloves, thinly sliced ¼ cup Elvira EVOO, plus more for drizzling 4 4 filets oil packed Ortiz Anchovies ¼ tsp crushed red pepper flakes, or more to taste ½# Hobelkäse- finely grated, yields about 2 cups (link)...

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