Farro with Academia Barilla Sicilian Cherry Tomato Topping Ingredients: 2 cups Farro 1 cup AB Cherry Tomato Topping 2 Tablespoons Spriana 4 leaf Traditional Balsamic Vinegar 2 Tablespoons Academia Barilla Extra Virgin Olive Oil 1 tsp Niblack Foods Tuscan Bread Dipping Spice Blend 1 tsp Spriana Spanish Rosemary Gourmet Sea Salt Optional: Fresh Mozzarella, olive, [...]

This sauce is from the only small batch soy sauce brewery in the US. It’s made from whole non-GMO Kentucky grown soybeans and pure limestone filtered Kentucky spring water. It is brewed and aged in bourbon banels. The result is a smoky, brothy sauce with hints of oak and a mild sweetness reminiscent of fine [...]

“So who has tried SAIGON CINNAMON before? Today is your taste buds lucky day! Use it in coffee, on the wonderful fall squashes, yogurt, cereal, breads, cookies, muffins…..” Ingredients: 6 cups (6 medium) of McIntosh, Crispin, Jonagold or Cortland apples, peeled and cut into 3/4-inch pieces 3/4 cup water 1/4 cup Turbinado sugar or to [...]

“The Public Market is going to be beautiful this weekend with zucchini, eggplant, tomatoes, onions, corn and peppers. Use what YOU like for this recipe and keep it simple! Only the dicing will take some time.” Ingredients: 6 Tbsp Saica Extra Virgin Olive Oil 2 Tbsp Spriana 4 Leaf Traditional Balsamic Vinegar 2 Tbsp Niblack [...]

Cucumber Tahini Dressing Ingredients: 2 Seeded medium cucumbers 1 Tbsp Tahini 1 Tbsp dill weed 1 Tbsp Mazzetti White Balsamic Vinegar 2 Tbsp Saica Extra Virgin Olive Oil Instructions: Combine all in food processor, bullet, blender or use emulsifier and mix well! Fresh Tomato Feta Vinaigrette Ingredients: 2- large , seeded fresh tomatoes 1/2-1 garlic [...]