by salutesante | Sep 18, 2018 | Recipes Basil Oil, To Start
Fava Bean Dip Add chopped tarragon leaves. 2 cups shelled fava beans (approx. 2 lbs in pods) 5 tbsp Salute Santé! Basil Grapeseed Oil Juice of 1 medium Lemon and zest 1 handful fresh basil leaves 2 cloves garlic 4 tbsp water 1/4 tbsp salt 1/8 tsp pepper Shell the...
by salutesante | Sep 18, 2018 | Recipes Extra Virgin CP, To Start
Edamame Hummus “The final recipe replaces olive oil in a signature recipe I have been making at my restaurant for years—edamame hummus. The grapeseed oil’s fruitiness balances nicely with the nuttiness of the tahini and the greenness of the edamame. It actually...
by salutesante | Sep 18, 2018 | Recipes Extra Virgin CP, To Start
Charcuterie and Cheese Plate This is the easiest of appetizers – a sure fire crowd pleaser! You can use any of the Extra Virgin Cold Pressed Varietals. Each will contribute their own unique taste profile. We love the Cabernet Sauvignon Grapeseed Oil and Merlot...
by salutesante | Sep 18, 2018 | Recipes Roasted Garlic Oil, To Start
Beet Hummus, a la Bon Appétit Beets add a sweetness to the traditional chickpea hummus. The bright pink dip gives an appetizer spread a gorgeous pop of color. 1 large beet1 cup cooked chickpeas2 tbsp tahini2 tbsp roasted garlic grapeseed oil1 lemon (juiced and...
by salutesante | Sep 18, 2018 | Breads & Crackers, Dessert, Recipes Cold Pressed
Banana Nut Bread Banana nut bread is a winter favorite that we love pairing with a cup of tea or espresso. This recipe makes a delicious and moist loaf that we make all season long. 3/4 cup whole wheat flour3/4 cup unbleached white flour3/4 cup turbinado sugar (or any...
