Main content starts here, tab to start navigating

SOFFRITTOS

Cooking Tips: Soffritto is step number one to making food delicious.  Put a tablespoon or two in the pan before roasting vegetables, braising meat, making a stew or soup…you name it!

TOSCANO

Ingredients: red onion, carrot, celery, tomato paste, evoo

MADRAS

Ingredients: white onion, ginger, garlic, coriander, cumin, turmeric, clarified butter, evoo

OSAKA

Ingredients: scallions, ginger, garlic, shiitake, kelp, evoo

CAESAR DRESSING

Ingredients: anchovy, black pepper, parmesan, red wine vinegar, dijon, egg yolk, raw garlic, roasted garlic puree, evoo, lemon juice

How to Use:  You know, Caesar salad.


HEARTH MARINADE

Ingredients: garlic, evoo, sicilian oregano, pepperoncini, black pepper

How to Use:  There is no wrong way to use this marinade.  Toss with salad, marinate grilled calamari or toss with vegetables.

MARINADES & CONDIMENTS

GARLIC BUTTER

Ingredients: grass-fed butter, lemon zest, lemon juice, parsley, garlic, salt, pepper

How to Use:  Smear on bread or toast, make garlic bread or add to sautéed vegetables or steak

GARLIC AIOLI

Ingredients: egg yolk, raw garlic, roasted garlic puree, evoo, lemon juice

How to Use:  Dip anything into it, add to cooked chicken or fish, dress potato salad, etc…the possibilities are endless!

SHALLOT HONEY VINAIGRETTE

Ingredients: whole grain mustard, shallot, honey, white wine vinegar, evoo

How to Use:  Dress those greens, yo!

SUNFLOWER SEED HUMMUS

Ingredients: chickpeas, onion, garlic, sunflower seeds, evoo, lemon zest, lemon juice

How to Use:  You’ll want to dip all the crudité into this.

SMALL DELIGHTS

IMPORTED SPANISH ANCHOVY KIT

Ingredients: brown salted anchovies from spain, packed in evoo, with grass-fed butter, parsley, onion, sliced sourdough bread

How to Eat: Toast or grill your bread, slather with butter, top with anchovy, parsley and onion.  Is there anything better?

GARLIC BREAD

Ingredients: garlic butter (grass-fed butter, lemon zest, lemon juice, parsley, garlic, salt, pepper) and long-fermented sourdough

Heating Instructions: Place on a sheet tray in a 450 degree oven, bake for 8-10 minutes until golden brown and crispy around the edges.

CREAMY BUTTER BEANS

Ingredients: butter beans, sage, evoo

Heating Instructions: Spoon into small saucepan and heat over low heat until warmed through.  Add a little water if the beans become too thick.

CECINA BATTER

Ingredients: chickpea flour, evoo, rosemary, black pepper

Cooking Instructions: In an 8 inch nonstick or seasoned cast iron skillet, heat a few tablespoons of evoo until just below smoke point.  Add 1 cup of batter and fry on medium-high heat until golden brown around the outside.  Put pan in a 450 degree oven for 4-6 minutes, then pull out, flip cecina and fry for an additional 1-2 minutes.

GIARDINIERA

Ingredients: distilled vinegar, salt, sugar, fennel, peppercorns, seasonal vegetables (may change)

How to Use:  Eat all on their own, or add to salads or vegetable dishes for a pickle kick.

READY TO ROAST

SPATCHCOCK CHICKEN

Ingredients: organic chicken, rosemary, sage, lemon zest, salt, evoo, shaved garlic, chili, chicken jus

Cooking Instructions:  In a large skillet or seasoned cast iron, heat a few tablespoons of evoo until just below smoke point.  Sear skin-side down until it begins to show a little color, then slide the pan into a 450 degree oven for 15-20 minutes (half bird will take closer to 15, full bird closer to 20).  Take chicken out to rest.  Using same pan, discard the oil, then add the chili and garlic to the pan until the garlic begins to bloom, then deglaze the pan with the chicken jus until reduced by half.

PASTA KITS

WHOLE GRAIN PASTAS

Ingredients: rye, emmer, wheat berry, AP flour, water, semolina

Cooking Instructions: Keep in your freezer, boil for 4 minutes directly from frozen, then strain and toss with sauce.


BEEF & RICOTTA MEATBALLS

Ingredients: grass-fed beef, ricotta, egg, parmesan, salt, pepper and nutmeg

Cooking Instructions: Slowly heat in a covered saucepan until meatballs are hot all the way through, add a bit of water as necessary.  Toss with pasta and top with cheese.


PORK RAGU

Ingredients: pork shoulder, pork fat, soffritto, tomato paste, garlic, red wine, hearth broth, rosemary

Cooking Instructions: Heat a little pasta water in a skillet (or Hearth broth, if you happen to have some on hand) and add pork ragu, stirring over medium heat until hot.  Toss with pasta and top with cheese.


BASIL PESTO

Ingredients: basil, parsley, pine nuts, parm, evoo, raw garlic, black pepper

Cooking Instructions: Heat a little pasta water in a skillet and add pesto, stirring over medium heat until hot.  Toss with pasta and top with cheese.

POMODORO

Ingredients: tomato, basil, oregano, garlic, evoo

Cooking Instructions: Heat a little pasta water in a skillet and add pomodoro, stirring over medium heat until hot.  Toss with pasta and top with cheese.


GRATED CHEESE

Ingredients: aged parmesan (pasteurized cow’s milk), pecorino (pasteurized sheep’s milk)

MILLED GRAINS

HARD WHEAT

Ingredients: organic renan wheat (94% extraction)

How to Use:  Use hard wheat pasta for baking bread and making pasta

SOFT WHEAT

Ingredients: organic einkorn wheat (94% extraction)

How to Use:  Use soft wheat pasta for baked goods, pie crust and pancakes

POLENTA

Ingredients: organic coarse ground flint corn

How to Use:  Use 3 parts water to 1 part polenta.  Heat the water before adding polenta, then continually stir over low low heat.  Stir every few minutes for cook time, usually about 2 hours.

READY-TO-BAKE SWEETS

CHOCOLATE CHIP COOKIES

Ingredients: flour, baking soda, salt, dark brown sugar, molasses, sugar, bittersweet chocolate, butter, eggs, vanilla bean

Baking Instructions: Slice into ¾ inch slices.  Space an inch apart on a foil or parchment lined tray and bake at 350 for 10-12 minutes, or until golden brown on the edges and slightly puffed in the center.


OATMEAL RAISIN COOKIES

Ingredients: butter, brown sugar, eggs, vanilla bean, flour, baking soda, cinnamon, salt, oats, raisins

Baking Instructions: Slice into ¾ inch slices.  Space an inch apart on a foil or parchment lined tray and bake at 350 for 11-13 minutes, or until golden brown on the edges and slightly puffed in the center.


PEANUT BUTTER SHORTBREAD

Ingredients: butter, natural peanut butter, brown sugar, vanilla bean, flour, cornstarch, salt

Baking Instructions: Slice into ½  inch slices.  Sprinkle with sugar if desired.  Press with a fork to mark, and space an inch apart on a foil or parchment lined tray and bake at 350 for 12-15 minutes, or until light golden brown and firm.

APRICOT ALMOND SCONES

Ingredients: flour, almonds, butter, baking powder, salt, baking soda, apricots, almond extract, cream, buttermilk

Baking Instructions: Space scones 2 inches apart on a baking sheet.  Brush with cream and sprinkle with sugar if desired.  Bake at 350 degrees on a parchment paper or foil lined tray for 20 minutes, or until golden brown, risen and a toothpick inserted in the center comes out clean.


ORANGE RHUBARB MUFFINS

Ingredients: baking powder, baking soda, flour, salt, sugar, orange zest, buttermilk, rhubarb, olive oil, egg, butter

Baking Instructions: Fold wet and dry ingredients together gently.  Divide between 6 paper lined or greased muffin cups (each should be approx. 2/3 full), and sprinkle with topping.  Bake at 350 for 15-18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.


HONEY BRAN MUFFINS

Ingredients: brown sugar, oil, eggs, vanilla bean, honey, flour, baking soda, salt, bran, yogurt, raisins

Baking Instructions: Fold wet and dry ingredients together gently.  Divide between 6 paper lined or greased muffin cups (each should be approx. 2/3 full).  Bake at 350 for 15-18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean

READY-TO-EAT SWEETS

ORANGE RHUBARB MUFFINS

Ingredients: baking powder, baking soda, flour, salt, sugar, orange zest, buttermilk, rhubarb, olive oil, egg, butter


HONEY BRAN MUFFINS

Ingredients: brown sugar, oil, eggs, vanilla bean, honey, flour, baking soda, salt, bran, yogurt, raisins


OLIVE OIL CAKE (PLAIN)

Ingredients: sugar, eggs, milk, yogurt, lemon and orange juice and zest, olive oil, flour, baking powder, salt, honey 


OLIVE OIL CAKE (CHOCOLATE)

Ingredients: pastry flour, AP flour, cocoa powder, baking soda, salt, sugar, brown sugar, olive oil, coffee, apple cider vinegar  


PECAN COFFEE CAKE

Ingredients: sugar, butter, eggs, baking powder, salt, flour, sour cream, lemon juice, lemon zest, vanilla, brown sugar, cinnamon, pecans, oats, cocoa powder  


CHOCOLATE CHIP COOKIES

Ingredients: flour, baking soda, salt, dark brown sugar, molasses, sugar, bittersweet chocolate, butter, eggs, vanilla bean


OATMEAL RAISIN COOKIES

Ingredients: butter, brown sugar, eggs, vanilla bean, flour, baking soda, cinnamon, salt, oats, raisins


PEANUT BUTTER SHORTBREAD

Ingredients: butter, natural peanut butter, brown sugar, vanilla bean, flour, cornstarch, salt


APRICOT ALMOND SCONES

Ingredients: flour, almonds, butter, baking powder, salt, baking soda, apricots, almond extract, cream, buttermilk


GRANOLA

Ingredients: oats, pecans, pumpkin seeds, almond meal, honey, brown sugar, olive oil, coconut oil, salt, orange zest, cinnamon 


CARAMEL PEANUT POPCORN

Ingredients: butter, brown sugar, sugar, agave syrup, maple , baking soda, salt, peanuts, hazelnut, pecans, popcorn kernel, olive oil, vanilla bean 


Download PDF