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Holiday Gift Guide 2020

By Katie Shernan
on November 27, 2020

Holiday Gift Guide 2020

Holiday Gift Guide

Here is a curated list of our favorite gift ideas for this year's holiday season! All items are subject to availability.

blue velvet coffee six depot

Blue Velvet Whole Bean Coffee - $14.95

A deep, chocolatey blend of Indian Monsooned Malabar and Ethiopia Amaro Gayo (natural) that has almost no acidity whatsoever. This is the maltiest, smoothest, most decadent coffee blend offered by No. 6 Depot Roasters.

Why we love it: This coffee in hand-roasted in the Berkshires on a vintage German-built roasting machine!

sparkle syrup maple syrup

Sparkle Syrup *Limited Release* - $18.95

Pour it on your pancakes or French toast for a shimmery breakfast. Slice up some apples and dip them in it for a shiny afternoon treat. Make a homemade maple lemonade and stir in some sparkly sweetness. Or add a spoonful to your favorite cocktail for a little razzle dazzle in your drink.

Why we love it: Make any day a special occasion with some unexpected sparkle! This product is a limited release and is expected to sell out early.

opinel oyster knife

N°9 Folding Oyster Knife - $19.95

Opinel’s Folding Oyster knife is carefully designed with a centered tip to facilitate easy opening of oysters. It’s padouk wood handle is ergonomic and is resistant to swelling in humid environments. Opinel has been making beautiful, high-quality folding knives in France since 1890!

Why we love it: The blade folds neatly away storage making it perfect for boats, pockets and other tight spaces.

star wars cookie cutters set

Star Wars Cookie Cutter Set - $23.95

Fulfill your destiny every time you bake with these special edition Star Wars cookie cutters. Set includes four designs featuring C-3PO™, Darth Vader™, a stormtrooper and Jedi Master Yoda™.

Why we love it: Making Star Wars cookies is a fun activity for the whole family!

winter wonderland stemless wine glasses tumblers

Winter Wonderland Stemless Wine Tumblers, Set of 2 - $29.95

These charming glasses feature silver stars, evergreen trees, and enchanted deer. The glossy black and silver paint is fired onto the glass making it strong while holding its shine and color even after dishwashing.

Why we love it: These glasses are generously sized at 16.5oz and can go in the dishwasher for easy clean up.

vanilla extract gift pack

Vanilla Baker’s Box – 32.95

This 3-pack contains three (2-ounce) bottles of premium vanilla extract. Madagascar in Vodka, Mexican in KY Bourbon and Indonesian in Cane Rum. Recipes are included inside the box!

Why we love it: Indulgent single-origin vanillas take baked goods, coffee, and more to the next level.

ezpz first foods set

EZPZ First Foods Set - $34.95

With the First Foods Set ezpz provides all of the developmental tools you need to set baby up for mealtime milestones + success! Set includes 1 Tiny Cup, 2 Tiny Spoons and 1 Tiny Bowl. 100% Silicone

Why we love it: This set is BPA, BPS, PVS, phthalate and latex free. Dishwasher safe and built to last, it’s sure to become a favorite!

 microgreens starter kit grow kit

Microgreens Starter Kit $39.95

The Starter Kit includes a reusable grow tray, easy growing instructions, and 3 Seed Quilts. These kits couldn’t be simpler to use - just add water, place in a sunny window, and let the seed quilts do their magic!

Why we love it: Know that even if produce becomes scarce, you have super nutritious, fresh, greens at your fingertips!

lapis lazuli wine stopper

Chilean Lapis Lazuli Bottle Stopper $49.95

Hand-carved, semi-precious Lapis Lazuli tops a sleek, stainless steel wine stopper. Each stone is unique!

Why we love it: Karen handpicked each one of these stunning stoppers on a trip to Chile.

 chicken roaster emile henri

Emile Henri Chicken Roaster – $64.95

This vertical roaster is great for cooking chicken and other poultry in the oven or on the grill.  The roaster ensures meat is evenly cooked and moist inside, browned and crispy outside.  It's perfect for one-pan meals - just add favorite veggies to the base of the roaster and enjoy the fusion of flavors. Add a jar of Spicewalla Poultry Rub for a perfect gift!

Why we love it: This roaster is perfectly sized for a downsized holiday dinner and it’s dishwasher safe!18 pack kitchen essentials spices

18 Pack Spicewalla Kitchen Essentials - $89.95

Give the gift of fresh spices and flavorful food! Whether you're looking to give a gift to someone just getting their feet wet in the kitchen, or to the veteran chef who needs a pantry refresh, this collection is sure to have everything they'll want in a starter spice kit. This selection of colorful 3 oz tins contains Cumin Seeds, Kashmiri Chilli Powder, Granulated Garlic, Granulated Onion, Dark Chilli Powder, Ground Mustard, Crushed Red Pepper, Smoked Paprika, Green Cardamom Powder, Cinnamon Powder, Ground Cloves, Ground Turmeric, Coriander Seed, Crushed Oregano, Rosemary Leaves, Herbs de Provence, Fennel Seed & Ground Ginger.

Why we love it: Featured in Oprah's Favorite Things of 2019 and Highly recommended by Bon Appetit, this is a must-have item!

cast iron skillets field company

10" Cast Iron Skillet - $125.00

The Field Brothers designed their award-winning skillet after their favorite vintage pan, once owned by their grandmother. It is pre-seasoned, USA-made, and compatible with all cooktops including electric, gas range, and induction, in addition to ovens and fire pits. 

Why we love it: This cast iron pan is about 40% lighter than most pans on the market so you can cook dinner without weight lifting! 

 

*All items subject to availability.

Soup of the Season

By Liz Strauss
on November 20, 2020

Soup of the Season

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!

Soupe au Pistou

Recipe and photography by Christopher Kimball's Milk Street

Ingredients

8 oz dried pinto beans

kosher salt and ground black pepper

1 pint cherry tomatoes

1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced

1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled

2 bay leaves

1 teaspoon dried thyme

1 oz fresh basil

1 oz parmesan, roughly chopped

3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)

2 tablespoons pine nuts

4 oz small pasta, such as elbows

1 medium carrot, peeled and chopped into 1/2 inch pieces

1 small zucchini, chopped into 1/2 inch pieces 

Directions

In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.

Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.

Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.

In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.

To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.

Recipe and photography courtesy of Christopher Kimball's Milk Street

Apple Spiced Hot Toddy Recipe

By Liz Strauss
on September 18, 2020

Apple Spiced Hot Toddy Recipe

With our favorite holiday season right around the corner, we're preparing with this warm and cozy Apple Spiced Hot Toddy recipe! The combination of honey, cinnamon, brandy and our Mulled Cider Whole Fruit Vinegar creates the perfect fall evening.

Apple Spiced Hot Toddy Recipe

Recipe courtesy of The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus

Ingredients

2 tsp honey
1 shot brandy
1 cinnamon stick
Apple Spiced Hot Toddy Recipe

Directions

Pour the honey, vinegar, and brandy in a large mug. Stir and combine ingredients. Top with almost boiling water and stir again to ensure the honey is melted. Add the cinnamon stick.

Giving this recipe a try? Enjoy a kickstart to cozy weather with 20% off all sizes of our Mulled Cider!

"Cooking Is A Way Into Mindfulness"

By Liz Strauss
on August 10, 2020

"Cooking Is A Way Into Mindfulness"

One thing we here at Port Plums are passionate about is cooking and the top-notch, authentic ingredients that build the true experience behind a meal. That’s why we partner with artisanal vendors that provide us with high quality and nurturing foods, such as Fork on a Road.

Fork on a Road

Fork on a Road was founded on the basis of eating local, fresh, and in season. “What happens when you do that is you’re buying something hyperlocal that is growing right around you and is seasonal…which means the food’s ability to nourish you is at its peak,” explains Suman Shah, founder of Fork on a Road. 

Suman Shah Fork on a Road

Suman Shah, Founder

Suman curates a unique selection of spice blends and meal kits that work together to bring the ultimate flavors to your taste buds. Some of her meal kits include the Five Lentil Dal and the Stone Fruit & Heirloom Tomato Tabouli. Examples of some of her spices are the turmeric blend called Grandma’s Gold, and the Chai Masala.

After hosting live cooking demos at farmers' markets and teaching cooking classes for a few years, her business quickly began to develop, as a high demand for her spice blends grew. Now, she hosts various cooking classes, offers an assortment of recipes that utilize her spices, and an online store to get an inside look at what’s included in her spice packs. Her spices are also featured in recipes such as one for Rhubarb Vinegar Chicken and Seared Scallops with Garam Masala Creamed Corn, both by Chef Jody Adams.

Five Lentil Dal

Five Lentil Dal with Greens

Cannellini Beans with Fennel & Basil

Cannellini Beans with Fennel & Basil

Whether she’s hosting a cooking class or selling her spices at a farmers market, the most exciting part of the job for Suman is showcasing what the local farmers are harvesting, and for good reason. “The food is so beautiful and so delicious, nutritious, fresh and vibrant,” she explains. When discussing her passion for cooking, she advocates for the mindfulness that comes along with it: “When you’re present and really doing it with love, that shines through when you present the final product.” 

Suman is now offering online cooking classes and is excited to announce there may be some new blends that will be coming in right before the holidays.
We don’t know about you, but we’ll sure be keeping an eye out!

Need some inspiration on where to start off? At Port Plums we offer one of Suman’s go-to spice blends, the Garam Masala, as well as a few of her meal kits that make your meals just that much tastier and easier to cook. The collection we offer will change and grow with the seasons. Be sure to try them out for yourself and hear your taste-buds ask for more!

Photos via Fork on a Road

Fishaye Trading Company

By Liz Strauss
on August 05, 2020

Fishaye Trading Company

Based out of Natick, MA, Fishaye Trading Company prepares wall art and various home goods that feature a unique art form known as Gyotaku. John F. Doherty, the artist and owner, puts his love of fishing to use as you’ve never seen before.

Fishaye Trading Company

via Fishaye Trading Company

Fishaye Trading Company

Nautical Driftwood Trays

Pronounced “Gyo (fish) -Taku (imaging)”, the process originates in Japan and dates back to the early 1800s. Initially used as a way for fishermen to record their catches, Gyotaku soon generated a following of those pleased by the prints’ visuals, including Doherty himself.
“I was taking fish off the deck of my boat and one of them had bled out of the gills. When I lifted it up there was an imprint of the fish,” Doherty told us.
“It was perfect!”

Fishaye Trading Company Fishaye Trading Company

via Fishaye Trading Company

As time passed, the artist found himself printing his self-caught fish onto products such as canvases, bowls, placemats, trays, and more to sell to his community and retailers, including here at Port Plums.
FishAye was one of the first company's carried at our store when we first opened, and the products continue to be well loved and admired by
our customers and staff alike.

Fishaye Trading Company Fishaye Trading Company

Nautical Vinyl Placemats (Top), Melamine Nautical Serving Trays (Bottom)

From going out and catching the fish, to selecting the paint, and actually eating the fish afterward, the authenticity behind the process brings life to each product.
He even marks each product with a Chinese character to correlate them with a mood unique to the day that fish was caught. “I thought those would be pretty cool because the whole process started in that part of the world,” he recalled when describing a previous boating trip he had taken around the world with his wife.
“If I caught a fish at night, I could use the character for ‘moon’.
Or, if the fish put up a really good fight, maybe I use ‘spirit.’”

The care behind each print make you appreciate the work just as much, which is why we’re proud to offer Doherty’s artwork here in-store and online!

Fishaye Trading Company

Whether it be for a friend, loved one, or even yourself, the exclusive artwork makes a meaningful gift for those who truly appreciate coastal living.
Come by our store and see his selection of trays and placemats for yourself!

 

 

 

 

 

Photos by Maggie Griffin (unless otherwise noted)

A Unique Take on Avocado Toast

By Liz Strauss
on July 13, 2020

A Unique Take on Avocado Toast

Avocado toast tends to be a crowd favorite, which is why we're here to recommend this unique take on such a dish. By adding in a few extra flavors, including that of one of our robust extra virgin olives, you'll have a new special place in your heart for avocado toast (and our olive oil!).
Avocado Toast Ingredients

Avocado Toast with Extra Virgin Olive Oil

Avocado Toast

Yields: 1

Ingredients

1 avocado
2 slices of bread of choice
1 garlic clove
Salt and pepper
Lemon juice
Finely chopped cilantro or parsley

Instructions

Slice the avocado in half and remove the seed.

Toast your bread of choice to your desired taste.

Lightly rub the surface of toast with the cut-side of the garlic clove.

Fork the avocado onto the toast's surface and mush until evenly spread.

Sprinkle with salt and pepper.

Squeeze a bit of lemon juice, drizzle some olive oil, and top with cilantro or parsley.

Serve immediately.

Avocado Toast

Not only do we highly recommend putting this unique spin on your avocado toast, but also giving our other recipes a try that utilize our high-quality olive oils.
The options are limitless. Give us a visit to give our olive oils a taste!

 

Editor's Note:
Have an extra half of avocado that you're not quite ready to use yet?
Try these Food Huggers, a silicone cover that can keep that avocado
fresh and ready to eat!

Recipe courtesy of Spend with Pennies

Photos by Liz Strauss

The Ultimate 4th of July Recipe

By Liz Strauss
on July 01, 2020

The Ultimate 4th of July Recipe

The 4th of July is quickly approaching and we can’t wait to show you this Blueberry Tomato Caprese recipe courtesy of Freutcake. With the combination of red, white, and blue ingredients, as well as our robust extra virgin olive oil and balsamic vinegar, this makes a perfect, last-minute addition to your celebration this weekend.

Blueberry Tomato Caprese

Blueberry Tomato CapreseBlueberry Tomato Caprese Dressing
Blueberry Tomato Caprese Ingredients
Yield: 4 

Ingredients

1 pint blueberries
2 pints cherry tomatoes
Fresh basil
Either our Blueberry, Lavender, or Italian Fig balsamic vinegar
Any of our Robust Extra Virgin Olive Oils
Salt and pepper
Mozzarella cheese
Blueberry Tomato Caprese Ingredients
Robust Olive Oil

Instructions

Rinse blueberries and cherry tomatoes and drain. Cut the cherry tomatoes in half and toss in a servings bowl along with the blueberries. Set aside.
Slice mozzarella cheese into ¼ or ½ inch slices and cut into the desired shape. Star shapes are strongly encouraged!
Top the tomatoes and blueberries with the cheese.
Tear fresh basil over-top and drizzle one of our robust extra virgin olive oils and either our Blueberry, Lavender, or Italian Fig Balsamic Vinegars on top.
Season with salt and pepper. Serve immediately.
Blueberry Tomato Caprese
Sounds delicious, doesn’t it? With our irresistible selection of olive oils and balsamic vinegars, the dressing options for this recipe are endless. Come take a look at our options in-store or place an order online for curbside pickup!
Photos by Liz Strauss

How to Macerate Fruit in Balsamic Vinegar

By Katie Shernan
on May 30, 2020

How to Macerate Fruit in Balsamic Vinegar

How to Macerate Fruit in Balsamic Vinegar

With just a few simple steps, fresh fruit is turned into a flavorful, saucy, sophisticated treat. Macerated fruit makes for a wonderful treat on its own, and even better when served with yogurt, ice cream, pound cake, crumbled biscotti and more. Easily control the sugar content to your taste or dietary needs.

 

A Few Suggestion Flavor Combinations: 

Strawberries – Chocolate di Torino, Tuscan Strawberry, Sicilian Lemon

Nectarines – Honeybell Orange, Raspberry, Peach

Mixed Berries – Cranberry Pear, Vanilla, Estilo Affinato

 

Here’s the gist:

  1. Pick some fresh fruit. Sliced strawberries are a popular for maceration but blueberries, blackberries, nectarines, peaches, cherries, and rhubarb are also great choices!
  2. Cut fruit into bite sized pieces. Sliced fruit will absorb the flavors of the maceration liquid better than intact fruit. Consider mashing a bit of fruit into your maceration liquid – especially if you are using berries exclusively.
  3. Choose your macerating liquid. Essentially, you are looking apply acid and sugar to the fruit in order to develop (soften) its texture and enhance flavor. Fruit liquors or even lemon juice and sugar may be used here but we love to use balsamic vinegar! Dark balsamic will provide a deeper, more syrupy flavor while white balsamics add a brighter, tangier flavor. You may choose to add some additional sugar, honey, or other sweetener but that is subject to taste.
  4. (Optional) Seasoning – Fresh herbs, black peppercorns, and bright citrus zest are just of a few of the many additional seasonings you can use the flavor your fruit if desired. But feel free to keep it simple and omit this extra step - the fruit will be delicious on its own!
  5. Steep Your Fruit. Allow the fruit to steep in the macerating liquid for at least 30 minutes or up to 24 hours. Macerating time will vary depending on the fruit you choose and its ripeness as well as your desired final texture. Softer/very ripe fruit will break down faster to create a soupier final product. For a firmer texture, choose firmer fruit and use a shorter steep time.

 

For more information on the science behind this process, check out: The Science of Maceration

 

Recipes

You do not need a recipe to make macerated fruit! Trust your taste buds and do a little experimentation. But here are a few recipes to serve as examples 😊

Yogurt Cups with Balsamic Macerated Strawberries

Balsamic Macerated Berries and Fruit

Grilled Pound Cake with Balsamic Strawberries and Marscapone Cream

Plum Cobbler Cake

By Katie Shernan
on May 13, 2020

Plum Cobbler Cake

Plum Cobbler Cake

Adapted from Original Plum Torte, originally published in the New York Times

 

This recipe is one of our new favorites! The texture of the cake is almost biscuit-like - similar to the top of a cobbler without the soggy bottom. Consider topping it with pecans or sliced almonds.

We reduced the sugar in this recipe (using the lesser ¾ cup from the recommended ¾ to 1 cup sugar) and skipped the sugary topping from the original recipe – opting instead to maintain a crispy, chewy edge. 

In the image shown, we mini versions of this cake using 5" spring form pans and a loaf pan with a parchment sling. Next, we’ll try this recipe with peaches and apples – especially this fall when we can get local and in-season fruit! It keeps well for 2-3 days on the counter wrapped in plastic or other food wrap, or for several months in the freezer.

 

1 hour, 15 minutes

Yield: 8 servings

 

3/4 cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt

2 eggs

3-6 plums, cut into eighths (or quarters if small)

pecans or sliced almonds for topping (optional)

 

  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 Place the plum slices on top of the batter.
  4. Bake approximately 1 hour. Remove and cool, refrigerate or freeze if desired. Serve at room temperature.

A Beginner's Guide to EVOO

By Liz Strauss
on March 28, 2020

A Beginner's Guide to EVOO

We are committed to providing your home with the ultimate Extra Virgin Olive Oil (EVOO) out there. Our oils are sourced from various countries around the world. With different olive varietals, we provide you with their crush date, area of origin, and a full chemical analysis of each Premium EVOO.

Intensities

Our EVOO even come with their own unique intensity in bitterness. More specifically, our oils range from a mild to robust intensity. While the mild EVOO’s offer a buttery and light peppery finish, a medium EVOO offers a more fruity flavor and peppery finish. The robust EVOO, on the other hand, offers a bold flavor and a peppery finish that gives that extra kick to your dish.
To learn about our EVOO’s smoke point (the temperature it begins to chemically break down at), click here.
Our Premium EVOO has gone through a series of chemical requirements, as well as a tasting panel. These requirements include the following:
  1. Be pressed within 6 hours of harvest
  2. Contain Much higher levels of antioxidants, particularly vitamin E
  3. Contain very low fatty acids

Not only do our EVOO's work great in marinades, sautéing, roasting and grilling, our oils are also known for their incredible health benefits

  1. Lower cholesterol levels
  2. Lower the risk of heart disease
  3. Help prevent cancer

Now that you know a bit about our EVOO, it’s time to see the oils work their magic! Between desserts, sauces, and entire entrées, there’s an endless number of opportunities for our oils. Check out these simple recipes to get started.

Olive Oil Cake

Recipe courtesy of America’s Test Kitchen

Photo by Charles Deluvio on Unsplash

Ingredients

1 ¾ cups (8 3/4 ounces) all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

3 large eggs

1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar

¼ teaspoon grated lemon zest

¾ cup extra-virgin olive oil

¾ cup milk 

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
  2. Using a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until the mixture is a fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  3. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Spaghetti with Olive Oil, Chili, Garlic

Recipe courtesy of The Guardian

Photo by engin akyurt on Unsplash

Serves 4

400g spaghetti

200ml extra virgin olive oil

3 garlic cloves, finely chopped

1 red chilli, finely chopped

A large handful of flat-leaf parsley, finely chopped

Salt

Instructions

  1. Cook the spaghetti in plenty of boiling salted water until al dente.
  2. Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tbsp cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
  3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates. 

Like what you see? Give our blog a visit to view even more recipes!

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From the Blog

Holiday Gift Guide 2020

Holiday Gift Guide 2020

November 27, 2020

Holiday Gift Guide Here is a curated list of our favorite gift ideas for this year's holiday season! All items are...

Read more →

Soup of the Season

Soup of the Season

November 20, 2020

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy...

Read more →