fresh pasta

We want our customers to live well, eat deliciously, and cook with passion! In that spirit, we’ve put together an ever-growing bunch of recipes we believe in. They’re tested by cooks and chefs who adore the kitchen, cooked and served in our own café, and gathered by foodies we know and love. All of our recipes incorporate seasonal, healthy ingredients that you can find in our store.

Featured Recipe


This salad is gorgeous! Perfect for mid summer when local beets and green beans are in season. 

5 medium golden beets

2-3 TB olive oil

1 lb green beans

1 large bunch arugula

2 TB red wine vinegar

1 tsp Dijon mustard

Juice of half a lemon

6 TB olive oil

Kosher salt and fresh ground black pepper

3 oz crumbled goat cheese


Preheat oven to 400 degrees F. Trim and peel the beets, cut into 1/2” dice

and toss with 2-3 TB olive oil until well coated. Spread on a rimmed baking

sheet and place in the oven for about 20 minutes until tender and beginning

to brown in spots. It is a good idea to use a spatula and toss the beets around

once or twice during roasting time for even cooking. Bring a large pot of heavily

salted water to a boil.  Blanch beans for about 4 minutes until tender. Drain and

transfer them to a bowl of ice water until cool. Drain and cut into 1 inch pieces. In a small

bowl, combine the vinegar, lemon juice, Dijon and olive oil. Combine the

beets, green beans, arugula and 1/2 the dressing on a serving platter or

bowl. Season with salt and pepper to taste, top with the goat cheese, and

mix to combine. Add more dressing if needed.