Side Dishes

  • Twelve Asparagus Tips From The Source

    Asparagus is one of Spring's greatest gifts. And one of the best surprises the family who built my farm left for us. We coddle our asparagus patch, which is nearing a hundred years old. Every year at this time we watch eagerly for the first tiny spear to push its way up (the deer are watching too). And then the feast begins.
  • Asparagus with Shoyu & Espelette Pepper Sauce

    Globally renowned chef Hiroko Shimbo uses freshly harvested with a high quality Suzushio sea salt, unlike any salt we have ever tasted. Hiroko adds two wonderful, somewhat unusual ingredients for a spectacular dish.
  • Roasted Beet and Yogurt Coulis

    This makes both an excellent topping for warm or cold poached salmon or cod, and a vibrant and flavorful dip for raw vegetables such as endive spears, celery, and cucumbers, and blanched cauliflower, broccoli, or snap peas.
  • Risotto with Saffron and Radicchio Trevisano

    Chef Daniele Kucera of Manhattan's Etcetera Etcetera developed this recipe for The Ingredient Finder to complement our newly harvested Moroccan saffron from the Atlas Mountains.
  • Shrimp a la Plancha over Saffron Allioli Toasts

    Our friend and colleague Raquel Pelzel created this recipe, with a uniquely Spanish accent on this saffron-imbued dish. "It's insanely good" she says, and we know she's right.
  • Saffron Arancini

    This recipe is perfect from a holiday houseful. The name "Arancini" means "little oranges" not only from the shape and size, but the lovely tint from the Saffron. Found throughout Sicily where they are a great snack any time of day.
  • Smoky Pumpkin Soup with Cashew Cream and Sage

    Layer the flavors with Smoked Cinnamon and Okinawa Kokuto Brown Sugar.
  • Tomato Cherry Gazpacho

    The secret to this delicious tomato cherry gazpacho is the use of the "Monte Ida - Turkey" Extra Virgin Olive Oil from Eliunt Collection.
  • Savory Little “Cake” of Fresh Goat Cheese

    Piment d’Espelette arrived in Europe from the New World 500 years ago, acclimated to south of France and now returns to the Americas. It is prized by cooking cognoscenti the world over for its sweet flavor with slightly bitter notes and medium heat that builds and lingers.
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