Crispy Curried Chickpeas

Your Simple Saturday Snack. Now that's some alliteration.

Recipe FeatureJake AhlesNovember 28, 2015artisan, recipe, recipe tutorial, chickpeas, garbanzo beans, Rancho Gordo, nyesha arrington, november 2015Comment

Salted Chocolate Lavender Bar

Peanut butter and chocolate. A classic combination. Chef Nyesha Arrington crafts a crunchy + silky chocolate bar, topped with a sprinkle of dried lavendar that perfectly paris with the rich flavors of this decadent treat.

Recipe FeatureJake AhlesNovember 27, 2015recipe, chocolate, dessert, peanut butter, november 2015, nyesha arrington Comment

Smoked Olive Oil

Beyond The Olive starts with certified California extra virgin olive oil from the Capay Valley selecting only mature olives to press resulting in a smooth and buttery oil ideal for smoking. Hand-smoking the oil with a mix of sweet and aromatic woods allow the liquid to develop a rich and earthy smoky flavor that won't over power your favorite recipes while adding robust and deep notes to them.

Ingredient HighlightJake AhlesNovember 25, 2015olive oil, beyond the olive, november 2015, nyesha arrington, pasadena, ArtisanComment

Garbanzo Beans

While garbanzos aren't a true "new world" bean, the Rancho Gordo team loved them so much that they decided to introduce them as a new crop in California. One of the oldest cultivated vegetables with 7,500 year-old remains found in the middle east these heirloom beans provide a good source of protein that can be enjoyed year-round.

Ingredient HighlightJake AhlesNovember 24, 2015organic, all-natural, vegan, kosher, garbanzo beans, november 2015, nyesha arrington, beansComment

Coconut Peanut Butter

Those who love the health properties of coconut oil and reminisce about the childhood adoration of peanut butter are in for a treat! Made with only organic roasted unsalted peanuts, unsweetened coconut, peanut oil, all-natural coconut extract and salt this spread makes for a mouth-watering treat that can add a boost of flavor to sweet and savory dishes alike.

Ingredient HighlightJake AhlesNovember 23, 2015vegan, all natural, vegetarian, peanut butter, los angeles, nyesha arrington, november 2015Comment

Strawberry-Vanilla Stresusel Cake

Stemming from her father's Saturday morning coffee cakes, Chef Nyesha Arrington crafts a soul-satisfying streusel cake featuring Indie Jams Pop Jam. Get the recipe below and follow along step-by-step with Chef as she teaches you how to master this simple + delicious treat.

Recipe FeatureJake AhlesNovember 20, 2015cake, nyesha arrington, november 2015, strawberries, sweets, strawberry, indie jams, jamComment

Pop Jam

Those breezy, sweet feelings you get when you listen to pop music is the inspiration behind this jam. Organic strawberries married with a chorus of rose water, Italian Prosecco and Tahitian vanilla beans make this spread as addicting as the latest top 40 hit.

Artisan FeatureJake AhlesNovember 19, 2015jam, video, tutorial, Los Angeles, nyesha arrington, indie jams, november 2015Comment

Meredith Lockwood | Indie Jams

Indie Jams are seasonal, small-batch jams inspired by music. Using organic fruit sourced from local farmers, Meredith Lockwood combines her passion for singing and songwriting with her love for food to create unique, mouth-watering jams that promote both the local music and local food scenes.

Meet A LocalJake AhlesNovember 18, 2015artisan, interview, jam, los angeles, november 2015, nyesha arringtonComment

Thanksgiving With The FareTrade

Thanksgiving, a day dedicated to food + cooking. Why does it only come along once a year? As a time-honored, American tradition, the food we serve on Thanksgiving should both honor the past while benefiting from the flavors of the present. Here at The FareTrade, we're helping you do just that! Utilizing all American-Made artisan ingredients curated by Chef Nyesha Arrington, we've added a twist to the classics: turkey, mashed potatoes, cranberry sauce + stuffing. Plus a couple of our favorite sides!

Spiced Cranberry Sauce

Whatever you do, do not make cranberry sauce from the can. Nobody wants that. Trust us.

Now that we're past that, make a cranberry sauce this Thanksgiving that will your guests will be fighting over. Extremely simple to make, thanks to the brine from Coldwater Canyon Provsions Pickled Watermelon Rind, this cranberry sauce is packed with the perfect holiday flavor.

Tricks From The TradeJake AhlesNovember 16, 2015november 2015, thanksgiving, nyesha arrington, cold, cranberry sauceComment

Coctel Mixto

A staple of the Los Angeles food truck scene, Coctel Mixto is a play on a traditional ceviche. Chef Nyesha Arrington shows you how to master the dish (featured on her menu at LEONA) while teaching you how to make fresh milled tomato water in an exercise on layering flavors to develop a deep and refreshing dish.

Recipe FeatureJake AhlesNovember 11, 2015coctel mixto, ceviche, watermelon, november 2015, nyesha arrington, recipe tutorialComment

Pickled Watermelon Rind

Chunks of peeled watermelon rind are pickled with white vinegar, pure cane sugar, water, lemon, cinnamon, and cloves - resulting in a complex tart and refreshing treat! While the recipe originates from the South and parts of the Midwest this condiment is surprisingly versatile and plays well with Chef Arrington's California progressive flavors.

Ingredient HighlightJake AhlesNovember 10, 2015Artisan, los angeles, nyesha arrington, Los Angeles, pickledComment

Chef Nyesha Arrington | The Interview

Get to know November's Chef, Nyesha Arrington. Recent winner of Eater's "Chef of the Year, 2015" award (among many other accolades, Arrington is the Executive chef behind Venice's LEONA, a restaurant focused around a menu of seasonally driven, ethically harvested, and globally inspired cuisine.

Chef FeatureJake AhlesNovember 6, 2015november 2015, nyesha arrington, Interview, Los Angeles, veniceComment