menu

mhblog-logosm


Recipes Recipes

Sometimes we cook by the seat of our pants. Other times we like to follow directions, and that's when we turn to this, our treasury of recipes for every meal, course and drink of the day.

Farro, Fennel & Orange Salad (Farro con Finocchio e Arancia)

on Wednesday, 20 April 2016. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

Farro, Fennel & Orange Salad (Farro con Finocchio e Arancia)
This vibrant salad gets a double dose of fennel flavor from freshly shaved fennel and aromatic wild fennel pollen (a.k.a. our favorite secret flavor enhancer). The bright notes of anise pair beautifully with sweet orange segments and bright mint. Serve alongside roasted chicken, grilled shrimp or...

Farro with Greens, Poached Eggs & Fennel Pollen

on Tuesday, 19 April 2016. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

Farro with Greens, Poached Eggs & Fennel Pollen
Sometimes the simplest dishes are the best. This hearty Italian dish highlights simple ingredients—nutty whole grain farro, fragrant wild fennel pollen and good extra virgin olive oil—so be sure to use the best! Recipe by Asha Loupy

Mustardy Miso Dressing

on Thursday, 24 March 2016. Posted in Salads & Dressings, Recipes

Mustardy Miso Dressing
This vibrant dressing gets a bold kick from Yandilla Mustard Seed Oil. The hot wasabi-like flavor and heat of the oil is balanced by umami-packed miso paste, sweet rice wine vinegar and a drizzle of honey. Use this versatile dressing to dress a simple green salad, toss with blanched snap peas...

Piment d'Espelette Aioli

on Thursday, 25 February 2016. Posted in Appetizers & Starters, Recipes, Sauces & Condiments

Piment d'Espelette Aioli
This mildly spicy take on classic French aioli gets its gentle heat from Basque Piment d'Espelette AOP Powder and Espelette Mustard. The technique used in this recipe is inspired by renowned New York Chef Daniel Boulud, who uses both a raw egg yolk and a lightly poached egg to bind his aioli. The...

Basque Chimichurri Sauce

on Thursday, 25 February 2016. Posted in Salads & Dressings, Recipes, Sauces & Condiments

Basque Chimichurri Sauce
The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat...

Cacio e Pepe

on Thursday, 18 February 2016. Posted in Vegetable & Side Dishes, Pasta & Grains, Main Course, Recipes

Cacio e Pepe
Cacio e pepe, meaning “cheese and pepper” in Italian, finds its origins in Rome. The sauce is simple—salty Pecorino Romano cheese, spicy black pepper and some of the starchy pasta cooking water—so it's important to source the best ingredients you can. The key here is to...