Asian Style Salad

This is a quick lunch recipe that won’t leave you hungry! Give it a try!

Asian Style Salad


1 (12 oz) package soba noodles
1/3 cup toasted sesame seeds
1/3 cup chopped cilantro
2 cups chopped red cabbage
¼ cup chopped chives
1 cup diced cucumber
Dressing Ingredients
3 tablespoons our Premium Japanese Sesame Oil
4 tablespoons tamari
4 tablespoons Honey Ginger White Balsamic Vinegar


1.Cook soba noodles according to package instructions.

2.Drain and cool well. Place in a large bowl.

3. Combine dressing ingredients in a small bowl and whisk well to combine.

4.Pour dressing over noodles and toss gently with sesame seeds, chives, cucumbers, and cabbage.

5.Can be served immediately, or chilled until ready to eat.


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Truffle Risotto (Homestyle)


A premium dish that we love with our two truffle oils to please a dinner party or even your family!



3 1/2 cups to 4 cups chicken broth 
2 bunches fresh chives 
1 cup firmly-packed fresh flat-leaf parsley leaves 
1 tablespoon FS-17 Extra Virgin Olive Oil 
1 yellow onion, peeled and diced 
1 cup Arborio Rice
3 to 4 tablespoons butter, room temperature 
1 cup freshly grated Parmigiano-Reggiano cheese, divided 
2 tablespoon White or Black Truffle Oil,  plus more for garnish 
Salt and freshly ground pepper, to taste 
1 small preserved black truffle, sliced paper-thin (optional)



In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.

In a small pan with boiling salted water, cook the chives and parsley 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince; set aside.

In a large heavy 4-quart pan over medium heat, heat olive oil; add onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions).

Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn’t need constant attention during its 18 minute cooking time. You’ll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add butter, herbs, 2/3 cup Parmesan cheese, and 1 tablespoon truffle oil, stirring vigorously to combine with the rice. Add salt and pepper to taste.

NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it’s too dry, so add a little more stock. If a puddle of liquid forms around the rice, you’ve added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately, garnished with the remaining cheese, truffle oil, and truffle slices (optional).

Makes 4 servings.


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Tuscan Herb Pasta

This is a simple, fresh and easy recipe for everyone! Definitely a favorite among our clients as well.

Tuscan Herb Pasta

1-2 packs of our handmade Tomato Basil Pasta ( 1 pack feeds about 4 people)
4 tablespoons of our Italian Artichoke Tapenade
3-4 tablespoons of Tuscan Herb Extra Virgin Olive Oil
2 tablespoons of freshly squeezed lemon juice
A few springs of fresh basil
A pinch of our Sel Gris Sea Salt
A twist of freshly ground black pepper


In a large pot of boiling water, place pasta and add some olive oil to ensure the pasta does not stick together. Cook the pasta until it is “al dente” for about 9-11 minutes.

In a separate bowl, mix the lemon juice, tapenade and extra virgin olive oil.
Drain the pasta and place into a serving dish. Pour mixture on top of pasta and mix thoroughly. Once mixed, garnish with fresh organic basil and add some fresh parmesan cheese and the salt/pepper.


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Baked Brie with Cranberry Sauce and Walnut Toppings
Recipe Type: Appetizer
Prep time:  
Cook time:  
Total time:  


Yield: 1 round of Brie


  • ¾ cup cranberry sauce
  • 1 16-ounce brie round
  • Zest of one orange
  • ⅔ cup walnut pieces
  • Crackers for serving
  • 1/4 cup of Walnut Oil


  1. Preheat oven to 350 degrees F.
  2. Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate like mine is in the above photo. Bake at 350 degrees F for 10 minutes.
  3. Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm. Sprinkle the top with orange zest and walnuts.
  4. Serve immediately with crackers.
  5. Drizzle Walnut oil over the whole brie


For a simple cranberry sauce combine 4 ounces cranberries , ⅓ cup orange juice, and ¼ cup sugar. Bring to a boil, then reduce to medium and simmer till thickened and cranberries have popped. For extra flavor add ⅛ teaspoon nutmeg and cinnamon.
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Parmesan Truffle Popcorn




There’s no better homemade snack for a rainy movie night or even if you’re entertaining guests than our Parmesan Truffle Popcorn. This stuff is so good, you’ll be licking your fingers!


1 package microwave popcorn, such as Newman’s Own Natural or pop on the stove top with fresh kernels
2-ounces Butter Extra Virgin Olive Oil & 2- ounces White or Black Truffle Oil
1 teaspoon black truffle sea salt (OURS is AMAZING)
1/4 cup Parmesan cheese (fine)



1. Prepare the popcorn in your microwave according to the instructions on the package. Or use your popcorn popper on the stove top and follow instructions until kernels pop.
2. When the popcorn is ready, pour it into a large bowl, add the Butter EVOO/Truffle Oil and try to blend well onto the pieces. The key to not drenching the popcorn is to pour the oils onto hands and massage onto popcorn lightly. You can use food preparation gloves for this portion or just use your hands, but be prepared to smell like truffles!
3. Sprinkle Black Truffle Sea Salt , and cheese- toss well. Serve warm.
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