A simple, yet decadent dish, this creation from Chef Michael Fiorelli combines just eight ingredients (two of which are cheese!) that will blow your palate away.
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A perfect blend of savory and sweet, this warm dessert is perfect to get you through the cold winter months. Soft and smooth persimmons meet crunchy streusel for a textural balance that highlights the rosemary caramel from CC Made.
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Not sure how the weather is where you are, but here at The FareTrade HQ, it is pouring sheets of rain. We're cozying up with a warm and comforting crostino from Chef Michael Fiorelli featuring American-made artisan ingredients from ZΓΌrsun Idaho Heirloom Beans and Jar Goods. Smothered with some fresh whipped ricotta + a little preserved lemon to brighten it all up, we're ready to relax and listen to the sounds of the rain.
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Warming and comforting, this risotto from Chef Matthew Accarrino is the perfect sharable dish to share with your family or friends on a cold winters night. Topped with a fresh fennel and celery salad to cut through the rich risotto featuring Koda Farms' Rice.
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An elevated, yet simple-to-execute dessert, Chef Matthew Accarrino utilizes Bee Local's Oregon Buckwheat Honey to add a sweet and savory twist to this classic dish.
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A take on a roasted chicken, Chef Matthew Accarrino utilizes Spice Ace's Pacific Heights Blend to craft a simple and shareable dish with pickled red-onions, pecans and raw kale.
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Your Simple Saturday Snack. Now that's some alliteration.
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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.
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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.
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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.
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A perfectly crisp exterior meets a succulently soft interior of slightly caramelized onion. With a hint of cumin and spice from Savour This Kitchen's Nomad Spice blend and a creamy, tangy dipping sauce, Chef Annie Pettry's onion rings are the ideal snack for taking your football Sunday to the next level.
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Utilizing Butchertown Soda Co.'s Tonic Water Chef Annie Pettry crafts a refreshing drink infused with grapefruit and mint.
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Utilizing The Poor Porker's Campfire Coffee, Chef Steven Fretz creates a deep, earthy and satisfyingly unique mole sauce. Perfect to use in any traditional Mexian dish, Fretz crafts mouthwatering enchilads for his preparation. Learn how to master this classic Mexican sauce in the recipe below!
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Utilizing Akka's Handcrafted Foods' Eggplant Relish, Chef Heong Soon Park teaches you how to make his Eggplant Hummus. Simple and full of flavor, this dish is perfect for a quick snack or to impress your friends at your next get-together!
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Utilizing two of the products from his basket, Chef Heong Soon Park crafts a decadent bowl of cracked farro porridge, topped with seared mitake mushrooms, a poached egg, and Baba's Cooking School Lala Sauce.
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Elevate your weekend menu with Chef Greg Daniels' Roast Brussels Sprouts featuring Hatchup Katchup!
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Creamy, sweet + savory, Chef Daniels' Ricotta Toast features L.A. Farm Girl's Vanilla & Bourbon Berry Compote in a delicious and mouthwatering dish fit for a post-work snack or sitting out back on a warm summer day.
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Kick of your 4th of July party with a crowd-pleasing dish from Chef Greg Daniels! Utilizing McClure's Spicy Pickles from July's Basket, fennel and house-made aioli, Chef Daniels crafts a Country-Style potato salad perfect for any outdoor culinary gathering.
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Crunchy, sweet + savory, this perfect-for-summer salad is sure to please even the most ardent salad haters.
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Chef Bruce Kalman executes a tender, juicy + flavor packed pork tenderloin, crusted with his Porchetta Rub and paired with fingerling potatoes + spring onions. This dish is perfect for an late spring/early summer backyard get-together with friends + loved ones, sure to please even the most discerning palate. A true one-pan meal, the potatoes and onions absorb the flavor from the pork and braise in it's fat resulting in a truly delectable plate.
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