Here it comes, the ever so strange days of April. I know I’ll be wearing a sundress one day, and my warmest sweater the next. Between the crazy weather, tax deadlines, and lust for summer, we all deserve to feast in tasty fashion. Rain or shine, we’ll be noshing on some of the very tastiest items in the market. Here are your newest cravings from the shelves of our market:

SALAMI: Olympia Provisions Loukanika

Salumi master Elias Cairo grew up right here in Salt Lake City. Cairo’s father had a constant supply of home-cured meats, so we can only assume his passion and precision began from a very young age. Fast forward a few decades and we’re in love with his offerings being made in Portland, Oregon. Our first love? Loukanika. It’s an ode to the best of Greece’s blending of sweet aromas and pungent spices. Cumin and orange zest are mixed into the highest quality pork for a salami that is balanced and fragrant with the most covetable texture. Serve slices solo or with crusty bread and milder, semifirm cheeses for a in-between season snack or the perfect no cook weeknight meal.

CHOCOLATE: Brasstown Chili

Here’s Matt with his two cents on Brasstown: “When we were sent samples from chocolate maker Rom Still, we took one look at the old packaging and assumed that what was inside could not possibly be good. However, some of the origins were fairly common among elite craft chocolate makers, so we kept the samples around for comparison. Problem is they kept beating some of the brands we already carried in blind taste tests.  You know what they say, “If you can’t beat ‘em, join ‘em.” So we did.”

What’s that? You like spicy chocolate? Perfect, this is for you. 70% dark chocolate melts perfectly on your tongue while giving way to a complex chocolatey finish highlighted by a spicy kick from the chili. This is the very stuff cravings are made of. This bar will disappear all too quickly and leave you craving more. So much so, in fact, that we’ll hopefully get to see your lovely faces a few times this month. Hey, we’re not complaining.

PANTRY: Viola Colleruita Extra Virgin Olive Oil

It seems every olive oil has awards to brag about these days, though none has accolades so plentiful and prestigious as Viola. Flos Olei is the most expansive international publication and rating system for olive oil. For three years in a row, Viola received or tied for the top score, including in 2015 when Viola was named “Best Extra Virgin Olive Oil” out of over 400 estate olive oils from all around the globe.

Umbria’s dry climate, poor soil, and large diurnal shift make for tough work for olive trees. What few olives are produced are potent and full of complex flavors. Condiment grade oil of this caliber can be added to any dish and will make it countless times better. When I say any dish, I mean any dish. Pasta, proteins, even ice cream are fantastic with a drizzle of Viola.

Now, for the first time, we’ve brought in a full selection of oils from Viola. Start with the Colleruita and work your way through their selection.

“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses the mislabelling of EVOO found in many grocery stores.

Q: I heard that most Extra Virgin Olive Oils found in grocery stores are mislabeled. How so?

A: Last week, 60 Minutes had a big exposé on how 70 to 80% of the olive oils found in U.S. grocery stores are mislabeled, meaning they are not real Extra Virgin grade.

Although it was “breaking news,” this is not new news. Tom Mueller first broke this story in a 2007 New Yorker article titled “Slippery Business.” But even before then, we knew something was not right in the industry. We were seeing incredibly vibrant-green colors in olive oils that tasted flat, stale, and worse.

After years and years of blind taste tests, I can identify between dozens of oils and name the brand and region of production (I’ve even been able to impress my wife, Yelena, with this skill). I’ve learned to put a lot of faith in my nose and palate.

Over the years, any oil whose flavor, aromas, and textures did not add up to the claims on the label were discontinued at Caputo’s. We always eagerly analyze samples for quality before putting products on our shelves.

We do not stop at blind taste tests, however. We wanted to make certain, so in cases where the price seemed too good to be true, we sent the oils in for professional taste tests to Agbiolab where they conduct many gustatory, chemical, and other scientific tests on olives and olive oil. At no small expense, we have had them run a full spectrum of tests—a tasting panel, UV light test, chemical analysis, etc.—on oils we were curious about.

When a study came out by the UC Davis Olive Center that tested 40 popular brands of olive oil showing how the vast majority of them failed the tests to be called Extra Virgin, we were proud—but not surprised—that Caputo’s did not carry a single one of them.

The moral of the story: Even the less expensive Extra Virgin Olive Oils on Caputo’s shelves are the real deal, and those that are more expensive have been selected for a reason and will be worth every penny. The only thing to decide upon is whether you would like a grassy Sicilian, a thistly Tuscan, or a more complex Umbrian oil.

We keep samples open, so patrons can taste each to ensure they are going to enjoy their purchase. So come on in!

Disclaimer: While Matt Caputo is a Certified Cheese Professional and specialty food fanatic, he is not a medical professional, doctor, or certified nutritionist. Please consult with your doctor or other qualified health care professional before making any healthcare decisions, diagnostics or treatment decisions based on Matt’s answers.

You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell a soul. In an effort to inspire your food gifting, here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and them for their personal recommendations. We’re certainly not lacking in opinions around here.

So, here you have it: each of our gift picks for 2015:

Matt Caputo
President and ultimate boss-man

“For the food and/or beverage geek, Workhorse Rye’s bitters are glorious. Whether it be Passionflower, Salted Cacao, Aromatic Coffee Bitters, or one of the ever-changing seasonal varieties, each Workhorse Rye bitters is crafted with unrivaled skill. Each recipe creates an immersive experience whose transcendental effects are hard to shake off. For example, the Passionflower Bitters—made with the soothing botanicals passionflower, hops, echinacea, chamomile, violet leaf, blackberry leaf, and valerian root—lulls the imbiber into a dreamlike state, where they are transported to a warm and friendly Eastern European apothecary from the mid-1800s. Luckily, you won’t want to wake up from this dream.”

Yelena Caputo (above)
VP, and ultimatest boss who oversees said boss-man

“Luxardo cherries are the ultimate gift no matter the time of year. It’s my go-to hostess gift, my go-to holiday gift, and my own go-to treat. I’ve not met a single person who hasn’t loved these candied cherries and the many, many uses they serve. I stock them in both bar and pantry for cocktails—hello, perfect old-fashioned—and garnishes, desserts, and pan sauces. These offer a taste of luxury and perfection which everyone should experience.”

Adri Pachelli
Cooking Instructor and self-proclaimed office monkey

“My dad and brother have a huge obsession with salami. My grandparents had a knack for finding (ahem, smuggling) some of the best cured meat options available long before the days of Creminelli and other artisan salami. Now that I’ve been here at Caputo’s for almost a decade, I have one job at holiday gatherings: bring the salami or don’t bother coming at all. Just kidding, I’m sure they’d still let me inside.

I have to bring Chili Beak this year as well. I go through a jar almost every two weeks and my family’s roots in New Mexico lend us all to having a great appreciation for heat. Chili Beak, however, is both spicy and incredibly delicious. I can’t help but share my obsession.”

Ashlee Mason
Market Manager and cheese slayer

“If you’re looking for a unique and delicious stocking stuffer, consider the humble nougat (or torrone, as it’s called in Italian). It’s a treat dating back to the Roman Empire that consists of little more than sugar, egg whites, and honey. Whether you want to savor the floral La Florentine torrone bon bons, munch on the perfectly crunchy Mandorlato scaldaffero, or feast on an entire bar of Relanghe hazelnut nougat (which I may or may not do on a nightly basis) is entirely up to you! It might be my personal mission in life to bring nougat and halva (a tahini-based nougat from the Middle East) back in vogue, and we have an entire section dedicated to the chewy treats. So come in, stuff those stockings full, and INDULGE.”

Antonia Horne
Affineuse aka maker of all tasty things from our cave cheeses

“I like to give my aunt a bottle of high quality oil and vinegar for the holidays, something nice enough that they wouldn’t buy for themselves. Viola is always in my kitchen and is my favorite condiment oil, and Villa Manodori is my favorite vinegar. I also love giving these because it’s a gift that keeps on giving. Rather than one nice meal, my family is able to enjoy a taste of luxury each time they pull these bottles out of the pantry.”

Michael Eldridge
Deli & Catering Manager and party monger

“After 15 years in New York, this is my first Christmas in Salt Lake City and with Caputo’s. Beautiful snow, great food, many fun events to plan and cater, great food, happy customers with a lot of Christmas spirit…did I mention great food? Then this happens: Today, one of our deli regulars gives me a warm handshake and wishes me a Merry Christmas and I realize…it’s December 18th! Only a week until Mr. Claus’ Monster Truck Event of Giving. I have more than 20 family members and friends in the Big Apple who need gifts, and none of them are easy to buy for (read: They are snobs). I breathe deeply…and remember I have a Christmas miracle on hand.  I work 10 feet away from the best market in Salt Lake City, a mecca of chocolate and cheese and charcuterie, none of which my East Coast-biased peeps can find without risking a death-defying shopping run. And Caputo’s ships overnight. I step across the threshold into the market, and I am met by Ashlee, the GM—the Han Solo to, me, Chewbacca. She seems to know my plight. She takes me by the fur and helps me run the gift basket creation gauntlet.  She’s throwing down Solstice Wasatch Blend Chocolate, Durci Defiant Viajero Chocolate,  Barolo Creminelli, locally roasted La Barba coffee (in stores only!),  and truffle honey. All in less than twelve parsecs. I hold my gift baskets, breathe deeply, and recover from the panic and explosion of mixed metaphors I just survived.  Gift cards?  Please. In brownstones all over New York City, they shall praise my name. And then, they’ll go to the website to figure out what they want me to buy them for New Year’s Eve parties.  I’ll be ready.”

If my friends have ever been to my house, I’ve likely fed them farro. It’s my go-to for sharing ,and it fits into almost any special dietary need. Plus, it’s delicious.

I may or may not have exhausted the palettes of all my friends with this play on risotto that uses farro instead. This pushed me to find a new way to prepare farro that’s a bit more exciting. And that exciting dash lies in a bottle of Peychaud’s. Adding bitters to my dressings, marinades, and vinaigrettes has opened my eyes to all sorts of new, fun ways to gussy up some old recipes. For this one, I cooked farro like rice rather than risotto, tossed in some pan-roasted zucchini, onion, and eggplant from the farmers market, added some flare with Laziz Toum and artichoke hearts, and then left the whole mess of deliciousness to chill for a few hours.

Once chilled, I added Peychaud’s to my favorite—and incredibly simple—dijon and sherry vinaigrette and drizzled it over the salad. I am so pleased with the results that I made this twice last week for dinner. Sweet and aromatic Peychaud’s adds a floral, almost-feminine component to the dish that matches its lightness and delicate flavors. It can be served hot or cold and loves a fried egg on top for added protein. Go on, you know you want some.

Peychaud’s Vinaigrette

• 2 tablespoons sherry vinegar
• 1 tablespoon dijon mustard
• 1/4 cup olive oil
• 4 dashes Peychaud’s bitters
  
• Salt and pepper, to taste

Whisk all ingredients in a medium bowl. Drizzle over salads, greens, or roasted veggies.

Farro Salad
Serves 6

• 1 1/2 cups farro
• 1 eggplant, cut into quarters and sliced
• 2 tablespoons olive oil
• 2 zucchini, sliced
• 1 onion, diced
• 1 tablespoon Laziz Toum
• Salt and pepper, to taste

In a small bowl, sprinkle a generous amount of salt over sliced eggplants. Toss to coat and let sit at least 20 minutes. Squeeze slices to release any excess moisture and lay out on a paper towel.

Cover farro in 4 cups of water in a small saucepan. Add a few pinches of salt and bring to a boil. Reduce heat to low and let simmer 20 minutes.

In a skillet over medium heat, warm olive oil and onions. Cook until onions are browned entirely. Add zucchini and Laziz Toum. Stir occasionally and cook until zucchini is tender. Remove to a bowl. Add eggplant to the skillet and cook until browned. Add eggplant, cooked farro, and any additional salt and pepper to taste. Serve warm or chill at least one hour. Serve with Peychaud’s vinaigrette.

Shop the market for bitters 

My favorite resurgent food theme from the last few years is what I like to call “grandma chic.” While food writers, bloggers, chefs, and amateur food enthusiasts will claim to march to beat of their own drum, we all love to follow and comment on the latest foodie trends.

The trends of 2014 included: the Great Kale Revolution, healthy lunches for kids, all local everything, gluten-free foods, and upscale comfort food. So far, 2015 moved further away from molecular gastronomy and embraced things like biscuits, waffles, poutine, and more obscure culinary traditions.

For me,  it was “grandma chic” above all else. Everyone believes that their grandma or other kitchen matriarch makes at least one dish better than anyone else in the world. We’re all too happy to pit our sweet, shrinking, and wise elderly relatives against each other in hopes of prevailing with the most authentic and tastiest recipe.

Well guess what, both my grandmothers are Kitchen Queens. My paternal grandmother has cornered the market on eggplant parmigiano, lasagna, and peach pie. My maternal grandmother, Nonna, was the authority on fresh pasta, taralli, and seasonal cooking. She left us all too soon, but made a lasting impression on my life and forever changed my perspective in the kitchen.

Rino, of the now-closed Rino’s Italian Ristorante in the Parley’s Canyon area, is my first stop at the Saturday farmers market at Pioneer Park. His produce reminds me of my Nonna’s kitchen table.

A fresh white tablecloth was the base for the summer’s bounty, day in and day out. Tomatoes, peppers, greens, and many other veggies were piled high, tempting us grandchildren with their wafting scents. We’d sneak tomatoes and peppers all summer, but left our favorite veggies alone in hopes they’d be used for our favorite dishes. Mine included fresh orrechiette with veggies from the garden, braised beef with tomato sauce, and fried squash blossoms.

Nonna lightly fried squash blossoms in a big, cast iron pan that filled the kitchen with a sweet scent that tortured me until dinnertime. Our whole family would sit down, and I’d silently pray everyone would help themselves to the main course so I could get my grubby little hands on the blossoms. I loved the crunch at the tip of the blossom that gave way to its tender base filled with deliciousness. Sometimes, she’d fill them with herbed ricotta. Other times, she fried them plain, with no filling. I didn’t care which she chose, so long as there were blossoms to be had.

Rino has had blossoms since the market began this summer. I haven’t missed buying them—not even once. Each one is ready to be used, slightly fragrant, and cut the same way my Nonna cut them from the garden. I fry at least two of the 10 blossoms I buy from him. The others may be fried as well, or sautéed for pasta, added to farro salads, or as a simple topping on fried eggs or a frittata. No matter how they’re used, I silently thank both my Nonna for her delicious, simple way of cooking and Rino for the opportunity to cook her recipes from my childhood.

Make these squash blossoms for the people you love most. Serve them alongside pasta, poultry, or egg dishes, and manipulate this recipe so it becomes your own. Then pass it down as your family grows. Maybe someday, our grandkids will pit our recipes against each other, too.

Fried Squash Blossoms
Makes 10 blossoms

• 1 10-inch cast iron frying pan
• Olive oil, for frying
• 1 cup ricotta
• 1 tablespoon fennel pollen
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 6 ounces beer, lager, or pilsner (I’ve really loved using Squatters Bumper Crop this summer)
• 10 zucchini blossoms, stamens removed
• Fleur de sel sea salt

Add oil to the pan, about 1 to 2 inches deep. Heat on medium-high until oil is fragrant and shimmering. While oil is heating, remove stamens from blossoms. Mix ricotta with fennel pollen and season to taste with salt and pepper. Spoon or pipe 1-2 tablespoons of the ricotta mixture into the center of each blossom. Don’t overfill with ricotta (I know it’s tempting, I still make this mistake. Remember, we want to taste the blossom.) In a medium bowl, whisk beer into flour and salt until only small lumps remain.

Dredge blossoms in batter and shake off any excess before laying them into the oil to fry. Make sure not to overcrowd the pan and fry each side of blossoms for about 4 minutes. Remove to a plate layered with paper towels to drain. Sprinkle with fleur de sel and serve immediately.

The Tuesday Farmer’s Market at Pioneer Park is a much anticipated event for many. It signals the beginning of a bountiful harvest and the last weeks of summer. Tuesdays are a smaller, quieter, and food-focused version of the Downtown SLC Farmers Market on Saturdays. I can stroll listlessly through the handful of stalls in the early evening rather than navigating a path, elbows first, through a sea of fellow food lovers in the early hours of Saturday. There’s more time to chat with farmers about different varieties of fruits and vegetables, more time to make a wise choice, and much less traffic or other elbows.

My first Tuesday purchases were huge, heavy heirloom tomatoes, a small basket of cherry tomatoes, a perfectly ripe watermelon, bread, and greens. Greens, bread, and heirloom tomatoes were bought for specific purposes. The cherry tomatoes and watermelon were for halloumi, but I wasn’t quite sure how they’d all come together, or if one would be chosen over the other. Bon Appetit’s recipe inspired me to create an easy, fresh way to incorporate both components with what Evan has dubbed “the cheese that grills.”

As previously mentioned this month, Halloumi has the uncanny ability to grill or brown, without ever melting. It always feels strange to lay pieces of cheese down on a fiery hot cast iron pan and see it sizzle and brown rather than melt into a cheesy, goopy mess. The salty, sheep’s milk cheese mingles perfectly with fresh, sweet watermelon and warm, charred tomatoes. A sprinkling of chopped mint and basil elevate the aroma and fresh factor, while a decent dousing of Viola EVOO is the perfect finish, because duhhhhh, Viola. Note: I finish everything with Viola, because it makes everything infinitely more delicious…and because I can.

This a lovely, plated salad for two to four people, but also a lovely addition to a large barbecue. Lay components in clean lines for a fancy-schmancy buffet-worthy dish. Either way, these ingredients are all in season, and you deserve a delicious salad in your life. Go on, enjoy.

Watermelon and Halloumi Salad 
Serves 2-4

• 1/2 pound rindless watermelon slices, cut into triangles
• 1 tablespoon olive oil, for cooking
• 8 slices  Halloumi Cheese
• 12-16 cherry tomatoes
• Chiffonade of 6 basil leaves
• 1 tablespoon chopped fresh mint
• Viola olive oil, or another condiment grade olive oil for drizzling
• Kosher salt

Heat a small cast iron pan over medium heat. Lay watermelon slices on a plate in a whimsical pattern (or in a uniform one if you like that). Season with kosher salt. Add oil and tomatoes to the cast iron; roll tomatoes around the pan every two minutes or so until sides begin to brown and skins burst. Remove to a small bowl to cool slightly. While tomatoes are cooling, lay 4 slices of Halloumi Cheese on the cast iron pan, letting brown for about one minute before flipping. Remove halloumi, and lay over watermelon slices. Scatter cherry tomatoes across the plate, sprinkle with basil and mint. Add more salt if desired, and finish with a good drizzle of condiment oil. Serve immediately.

We’re in the full swing of summer, and I couldn’t be more excited. I’ve opted for early Saturday mornings at the downtown farmer’s market in lieu of sleeping in, and it’s proven to be incredibly rewarding. I’ve missed seeing my favorite local farmer and purveyors of all things delicious since the winter market ended. For me, the market feels like one giant gathering of all my favorite people and all the yummy things they make. It doesn’t get much better than that—but in one way, it does.

When the market ends and the vendors close up, I’m left with heaping piles of produce, treats, snacks, and too many fresh flowers. The flowers are scattered across my home begging to be adored, and the food begs to prepared. I often buy just a tiny bit more than I myself can eat in the upcoming week, so I have to recruit some friends willing to help consume my market treasures. Thank goodness for my pals, they’re real martyrs for my market cause.

I love hosting Sunday brunches rather than meeting at restaurants (hint: Saturdays make for a much quieter brunch scene when you want to frequent your favorite spots). It’s easier, more casual, and I don’t have to wait until 11:30 for my first mimosa.

Last week, I got my hands on tons of lovely hardy green from Ranui, a new jar of Toum from Laziz, eggs from Clifford Family Farms, and an extra jar of Chili Beak in anticipation of running out of my then current supply. My final stop is always at Caputo’s for those little necessities like oil and butter, and, ya know, all of the other awesome things we carry.

But I stepped my game up this last weekend and snagged Delaware Fireball salami to really spice things up. Sunday is the Day of the Frittata, because duhhh. The custardy texture and adaptability of using nearly any ingredient make this a fresh and new kind of frittata each time I make it. If you’ve had frittata blunders in the past, here are my foolproof tricks to the perfect frittata:

-Use enough dairy. Pick your dairy of choice and stick to this simple ratio: 1/4 cup dairy for every 6 eggs. Milk, creme fraiche, yogurt, you name it. Go for it!
-Cast iron is your best friend. A heavy, well-seasoned pan lends itself to not-so-sticky eggs.
-Overcooking is the ultimate sin. Ain’t nobody got time for dry, chewy frittatas. Cook at 350 degrees and begin checking for a set center at 15 minutes.

Try that post-market home brunch out, I’m sure you’ll enjoy it as much as my pals and I have been these past few weeks!

Fireball Frittata
Serves 2-4

• 2 tablespoons olive oil
• 1 Delaware Fireball salami, roughly chopped
• 1 shallot, chopped
• 1 bunch greens (something like chard, kale, mustard, or dandelion)
• 1 tablespoon Laziz Toum
• 6 large eggs
• 1/4 cup whole milk
• 1/4 cup grated Parmigiano Reggiano
• Salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350 degrees. Heat oil in an 8-inch nonstick ovenproof skillet over medium heat. Add Fireball; cook, stirring often, until browned and crispy, about 5-10 minutes. Add shallot and greens and cook, stirring often, until softened, about 5 minutes. Stir in toum.

Whisk eggs and milk in a large bowl. Season with salt and pepper. Increase the heat to medium-high. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata (NO STIRRING!), until the edges begin to set.

Sprinkle 1/2 the Parmigiano over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes. Garnish with remaining Parm and fresh herbs and Chili Beak on the side.

Last week, we wrapped up our annual Classic Cookbook Cooking Class Series last week as part of our ongoing cooking classes here. I love this series because it gives me a chance to revisit some of my favorite cookbooks from some of the world’s most influential chefs.

This year, we featured Marcella Hazan (because she’s my soulmate), James Beard, Alice Waters, and Thomas Keller. Keller is the only American chef to receive Michelin stars at two unique restaurants, Per Se and The French Laundry. Keller’s exquisite style of cooking is often intimidating and taking the plunge is often a scary endeavor. I don’t blame any of you who may feel this way, my feelings were the same. If I could make one suggestion to everyone embaraking on their first Keller cooking journey, it would be to prepare a mise en place.

mise en place
/miz en plas/
noun
1.(in a restaurant kitchen) the preparation of equipment and food before service begins

Preparing your ingredients and having all necessary kitchen equipment on hand ahead of time makes the experience much less stressful and more enjoyable. Aside from Keller’s fantastic recipes, he’s taught me the very useful habit of preparation. For this, I will be forever grateful, and much less stressed while cooking.

Another restaurant under the Keller umbrella is Ad Hoc, featuing a set menu served family style in a more casual, but equally delicious, environment. Ad Hoc’s broccolini salad is the perfect introduction to Keller’s way of cooking, plus it uses my very favorite summertime cheese, burrata. I love doubling or tripling this recipe and serving at barbeques and summer holiday parties. It has a lovely presentation and the flavors are a perfect compliment to grilled proteins. Go ahead, give this Keller recipe a try and see where you go from there. Enjoy!

Broccolini and Burrata Salad
Serves 4-6

• 1 pound broccolini, thick ends removed and remaining stems peeled slightly
• 3 large cremini mushrooms, stemmed and cleaned
• 1/2 cup Cerignola olives
• Kosher salt and fresh black pepper
• Burrata cheese
• Extra virgin olive oil

Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.

Cut the mushroom caps into paper-thin slices. I used a sharp paring knife, but the book suggests that a Japanese mandoline also works well. Place in a small bowl.

Cut all four sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices.

Lay the broccolini in a single layer on a plate and drizzle with about 2 Tbsp. vinaigrette (whisk together 1 part sherry vinegar, 3 parts olive oil, salt, and pepper). Toss with your hands to coat. Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.

Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.

We’ve had so much fun trying new recipes out with our beloved fennel pollen in preparation for this week, but it’s time to touch on a classic recipe for today. There are few things in this world that love each other as much as pork and fennel do. It’s a lovely symbiotic relationship that enhances the flavor of high quality pork and the aroma of the fennel pollen. You’ll find various cuts of pork prepared with fennel pollen, seeds, or the entire vegetable across all of Northern Italy, but Piemonte is where I would pinpoint this combination if I had to. Let me tell, those Northern Italians had this figured out. Pork loves fennel and fennel loves pork, it’s just that easy.

Here, we’ll use the pollen as a rub for tenderloin. The longer it can rest on the meat before cooking, the better. I would also suggest cooking the pork until the internal temperature hits 145 degrees. This will keep it from drying out. If you prefer a more well done protein, there’s no shame in a little extra cooking time. We’ll finish this dish with a drizzle of Tuscan condiment olive oil, so that extra hydration will go a long way for a longer cooked loin.

Give this classic a try. The weather is back on the cusp of warming up and this is a good, lighter protein option I love serving alongside farro or a big salad. Enjoy your daily dose of fennel pollen!

Fennel Pollen Pork Loin
Serves 4

• 1 pound pork tenderloin
• 1 clove garlic, thinly sliced
• 4 teaspoons fennel pollen, divided
• 1 ½ teaspoons salt
• Freshly ground black pepper
• 2 tablespoons olive oil, divided
• condiment grade olive oil, like Laudemio

Cut about 4 shallow slits in the tenderloin, lengthwise, and stuff slices of garlic evenly amongst the slits. Combine 3 teaspoons of fennel pollen with the salt and pepper and rub all over the loin along with 1 tablespoon of olive oil.  Allow to sit at least 20 minutes, ideally 1 hour.

Preheat oven to 350 degrees. Heat a cast iron skillet over medium high heat with the remaining olive oil. Brown all sides of the tenderloin, about 2 minutes per side. Move skillet to the oven and bake for about 15 minutes, until internal temperature reaches 140 degrees.

Allow loin to rest about 10 minutes on a cutting board. Slice loin, remove to a serving platter and drizzle with your condiment olive oil of choice.

Everyone has one, everyone needs it, the welcome January cleanse. Starting at Thanksgiving and ending with New Year’s, the season is packed full of rich, fatty, decadent holiday food. We consume it happily and with gusto, but all good things must come to an end. By New Year’s Day, I just want a salad and water for weeks. I love the transition from heavy sauces and too many desserts to greens and root vegetables, but I’m finally starting to want just a little more starch. I’d be lying if I didn’t admit my first heartier meals were pasta. Every year, as January wanes into February, I just want pasta. The best way back to my one true food love is with simple, light pan sauces and plenty of vegetable matter. I’m not ready for heavy cream sauces and braised meats amid my noodles, it’s just too soon.

Enter, the braised vegetables. Hearty enough to make you feel good, and healthy enough to put your mind at ease. This veggie and pasta combo really needs an extra boost of flavor, and it’s now the go-to meal for the month. Secret ingredient: condiment grade olive oil. Not just any oil, Bariani Early Harvest.

As the harvest of late fall/early winter comes and goes, the newest and freshest extra virgin olive oils are released to the masses. Our very favorite domestic olive oil is worthy of international awards, and I can’t wait to get my hands on a new bottle. The Bariani family has historical roots in Lombardia, but now call California their home and playground helping to create truly beautiful olive oil. The possibilities here are endless. So endless, that there should just be a bottle placed in the kitchen and another on the dinner table. It’s perfect for drizzling over roasted meats, when you’re ready, of course, and veggies, tossed with pasta and a few other choice additions (read: cheese), or as the ultimate condiment to be drizzled over every single thing that touches your table.

It’s incredibly important for me to have both cooking oils and finishing oils handy. I’d hate to waste my money by cooking with condiment oil and I would hate a bland dish even more. Sautees, roasts, dressings, even poached eggs and veggies get the cooking oil treatment. I’m not saying run to the nearest grocery store and stock up on the cheap nonsense that likely isn’t even olive oil, I’m saying find something you like. I love this for my cooking oil. For the most exciting finishing oils, I love Bariani. It has that green, grassy top-note and peppery finish I love in a good condiment oil with a lovely, silky mouthfeel. So, it’s perfect — for everything. But don’t take my word for it. Make your favorite pasta and veggies, drizzle all the oil you want over them, and get back to me.